Publisher Photo
Publisher Photo
When I was a little girl, my grandmother would use homegrown vegetables to prepare this old-fashioned stew. I was thrilled when she passed the family recipe on to me.
Recommended: Grandma's Best Suppers
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup cubed fully cooked ham
  • 3 garlic cloves, minced
  • 3 tablespoons vegetable oil
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 2-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 2 cups fresh, canned or frozen corn
  • 1 cup cubed peeled butternut squash
  • 1 cup cubed peeled potatoes
  • 1 bay leaf
  • 1/8 teaspoon pepper

Directions

In a 3-qt. saucepan, saute onion, green pepper, ham and garlic in oil until vegetables are tender. In a skillet, cook sausage until no longer pink; drain and add to ham mixture. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and squash are tender. Remove bay leaf before serving. Yield: 4 servings.
Originally published as Corn and Ham Stew in Country Pork 1996, p34

Nutritional Facts

1-1/2 cups: 429 calories, 25g fat (6g saturated fat), 39mg cholesterol, 959mg sodium, 40g carbohydrate (11g sugars, 7g fiber), 16g protein.

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup cubed fully cooked ham
  • 3 garlic cloves, minced
  • 3 tablespoons vegetable oil
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 2-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 2 cups fresh, canned or frozen corn
  • 1 cup cubed peeled butternut squash
  • 1 cup cubed peeled potatoes
  • 1 bay leaf
  • 1/8 teaspoon pepper
  1. In a 3-qt. saucepan, saute onion, green pepper, ham and garlic in oil until vegetables are tender. In a skillet, cook sausage until no longer pink; drain and add to ham mixture. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and squash are tender. Remove bay leaf before serving. Yield: 4 servings.
Originally published as Corn and Ham Stew in Country Pork 1996, p34

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