Added to shopping list. Go to shopping list.
Ingredients1 h 5 m servings 545
Original recipe yields 4 servings
- Melt butter in a large skillet over medium heat; add ham and brown sugar. Cook and stir ham until browned, about 5 minutes. Remove ham with a slotted spoon to a plate, reserving drippings in the skillet.
- Stir cream of mushroom soup, evaporated milk, water, onion, salt, and pepper into the reserved drippings in the skillet; add potato slices and carrot pieces. Place a cover on the skillet, reduce heat to low, and cook mixture at a simmer until potatoes and carrot are tender, about 35 minutes. Return ham to skillet and continue cooking until ham is hot, about 10 minutes.
You might also like
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 545 calories; 31.8 37.1 27.9 83 2336 Full nutrition
ReviewsRead all reviews 6
Absolutely Delicious!!!! I did not use mushroom soup and I added broccoli. My family loved it. Thanks for sharing this recipe.