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Country Ham and Potatoes


  • 2 pounds fully cooked sliced ham (about 1/2 inch thick)
  • 2 to 3 tablespoons butter
  • 1-1/2 pounds potatoes, peeled, quartered and cooked
  • Snipped fresh parsley


  • 1. In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to one side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley.

Nutrition Facts

5 ounce-weight: 261 calories, 9g fat (5g saturated fat), 64mg cholesterol, 1337mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 28g protein.


Average Rating: 4
  • Gloria
    Jan 16, 2020
    This is definitely NOT country ham!! It’s an insult to those of us who truly love authentic country ham.
  • rebelwithoutaclue
    Jan 15, 2020
    Need red eye gravy made with strong black coffee and Coca-Cola. Especially if you are from the deep South.
  • Grammy Debbie
    Oct 18, 2019
    Great recipe--so quick and tasty! I used a bag of small multi-colored potatoes I bought at Aldi's. Removed the ham from the skillet after heating/browning then sauteed potatoes in drippings, added a little water and cooked, covered, until tender.
  • Leslie
    Sep 14, 2019
    I haven't made this, but that picture is plainly city ham, not country ham.
  • chancel580
    Sep 14, 2019
    How many potatoes make up a 1-1/2 lbs. for the recipe?
  • tsuop
    Sep 14, 2019
    I can't believe anyone needs a "recipe" for this meal. Just common sense.
  • raenikolai
    Jan 2, 2019
    I do not parboil the potatoes...instead I brown the potatoes in oil, then add 1/4 cup of water to the pan and cover for about 3-5 minutes. Remove the lid and add the ham. Also, I add garlic, onion powder parsley, and shredded Parmesan cheese. This also can be placed in the oven and roasted.
  • miltons
    Dec 10, 2017

    This is very tasty, easy and fast, even with parboiling the potatoes. Just pick a ham that's not salty. Add green beans on the side. Will use this often.

  • Trilby Yost
    Jun 9, 2010

    Delicious! Just be sure to cook the potatoes first (I parboil and drain) before attempting to brown them. I made the mistake of using raw ones the first time, and they stayed raw inside although browned on the outside.

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