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Ingredients1 h 5 m servings 545 cals
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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 545 calories; 31.8 g fat; 37.1 g carbohydrates; 27.9 g protein; 83 mg cholesterol; 2336 mg sodium. Full nutrition
ReviewsRead all reviews 5
Absolutely Delicious!!!! I did not use mushroom soup and I added broccoli. My family loved it. Thanks for sharing this recipe.