EASTER HAM & POTATO SKILLET

Ham-and-Potato-Skillet

 

Ingredients

1 lb sliced ham

1 tbsp margarine

1 tbsp brown sugar

101/2 ounces cream of mushroom soup

2/3 cup evaporated milk

1/3 cup water

1/4 cup onion (chopped)

1/2 tsp salt

1/8 tsp pepper

3 cups potatoes (thinly sliced)

1 cup sliced raw carrots

Directions

In 10″ skillet brown ham in butter and brown sugar. Remove ham and pour off the fat.  Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.  Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don’t stick.  Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.

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