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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
3 ounce-weight: 251 calories, 13g fat (5g saturated fat), 71mg cholesterol, 1638mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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  • katlaydee3
    Jan 25, 2012

    This was a really good recipe. I served it with the Dill Rolls on the same page and a rice pilaf.

  • jennzehr
    Aug 20, 2009

    I love this recipe! It's great for using up veggies you may have on hand and I always add about a half chopped small head of cabbage to it! We serve it with sausage as well as ham!

  • mrsvalgal
    Apr 9, 2006

    No comment left