Creamy Ham and Potatoes Recipe

4 4 5
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Creamy Ham and Potatoes Recipe

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4 4 5
Publisher Photo
"Serve this stick-to-your-ribs dish with a green salad and dessert for a complete meal," suggests Peggy Key of Grant, Alabama. The creamy mixture of hearty ham and tender potatoes is brimming with homemade flavor.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours

Ingredients

  • 4 medium red potatoes, thinly sliced
  • 2 medium onions, finely chopped
  • 1-1/2 cups cubed fully cooked ham
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/3 cups water
  • 1 cup (4 ounces) shredded cheddar cheese, optional

Directions

In a 3-qt. slow cooker, layer potatoes, onions and ham.
In a large saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving. Yield: 4 servings.
Originally published as Creamy Ham and Potatoes in Quick Cooking September/October 2000, p45

Nutritional Facts

1 each: 321 calories, 14g fat (6g saturated fat), 46mg cholesterol, 1586mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 15g protein.

  • 4 medium red potatoes, thinly sliced
  • 2 medium onions, finely chopped
  • 1-1/2 cups cubed fully cooked ham
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/3 cups water
  • 1 cup (4 ounces) shredded cheddar cheese, optional
  1. In a 3-qt. slow cooker, layer potatoes, onions and ham.
  2. In a large saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving. Yield: 4 servings.
Originally published as Creamy Ham and Potatoes in Quick Cooking September/October 2000, p45

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Reviews forCreamy Ham and Potatoes

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beckihomecki User ID: 1537566 226640
Reviewed May. 20, 2015

"My 4 boys and husband all love this even though some are picky. I usually double it keeping with one can of soup and using only one large onion."

MY REVIEW
Classicrock User ID: 656532 79971
Reviewed Oct. 13, 2010

"I doubled the recipe, but purposely did not double the water, I only used 2 cups rather than 2-2/3 cups. However, 2 cups was still far too much water, and made a big difference in the end as far as it being too watery and lacking in flavor. -Lori in WI."

MY REVIEW
mom2jh User ID: 4936135 101849
Reviewed Apr. 5, 2010

"I made this for Easter dinner and everyone loved it....even my picky eaters."

MY REVIEW
tnbsmith User ID: 2257184 33034
Reviewed Nov. 4, 2009

"This is my daughters favorite and so easy... Cooks all day and ready for you when you get home."

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