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Ham with Creamed Vegetables

 Ham with Creamed Vegetables
This hearty skillet entree is easy to fix and chock-full of garden flavor and nutrition. Plus, it's sure to warm your family right down to their toes.—Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep/Total Time: 30 min.


  • 1/4 cup julienned sweet red pepper
  • 1/4 cup julienned sweet yellow pepper
  • 1/4 cup chopped onion
  • 2 tablespoons sliced celery
  • 2 tablespoons chopped carrot
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1-1/2 teaspoons chicken bouillon granules
  • 1 boneless fully cooked ham steak (1 pound)


  • In a large skillet, saute the peppers, onion, celery and carrot in
  • butter for 3-4 minutes or until crisp-tender. Sprinkle with flour
  • and pepper. Gradually whisk in milk and bouillon until smooth. Bring
  • to a boil; cook and stir for 2 minutes or until thickened.
  • Meanwhile, cut the ham steak into four pieces. Cook in a large
  • skillet coated with cooking spray over medium heat for 2-4 minutes
  • or until browned on both sides. Serve with vegetable mixture. Yield:
  • 4 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat butter, reduced-sodium bouillon and fat-free milk) equals 251 calories,

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Ham with Creamed Vegetables (continued)

Nutritional Facts: 13 g fat (5 g saturated fat), 71 mg cholesterol, 1,638 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.