In the bottom of a large bowl, mix the sour cream with chicken soup, ranch seasoning, onion powder, garlic powder, pepper, and cayenne until distributed. Add the hash browns, cheddar cheese and ham. Stir to combine. Spread the mixture evenly in the prepared pan.
Bake right away or cover pan with foil, label and freeze for up to 3 months. Ingredients can also be transferred to a large freezer storage bag and frozen flat. Thaw in refrigerator and allow to sit on counter 30 minutes before baking.
Preheat oven to 400°F. Place pan, uncovered, on center rack of oven and bake for 60 - 75 minutes, until top is golden brown and hash browns are tender.
Regular or reduced fat sour cream can be used.Refrigerated hash browns can be substituted for frozen hash browns.If dividing into smaller portions, baking time will be reduced.