Creamed Ham Potatoes Recipes

CREAMY HAM & POTATOES

Steps:

• In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion., In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low until potatoes are tender, 5-6 hours. Stir before serving.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

HAM AND SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

CREAMY HAM AND POTATOES

Steps:

• In a slow cooker, layer potatoes, onions and ham.
• In a 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.

CREAMY HAM AND POTATOES

Steps:

• 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.

CREAMED HAM & POTATOES

Steps:

• Place potatoes and onion in a large pot with enough water to cover by an inch. Cover and bring to a boil over high heat. Remove cover, reduce heat to med-high and cook an additional 15 minutes or until potatoes are easily pierced with a paring knife. Drain well.
• Meanwhile, melt butter in a saucepan over medium heat.
• Combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Whisk into butter until smooth.
• Gradually whisk in milk, ensuring liquid has been fully incorporated before adding more. Cook 2-3 minutes until slightly thickened, whisking frequently.
• Add mustard to sauce. *Sauce should have a strong flavor on its own as the potatoes mellow it out a lot.*.
• Combine drained potatoes, sauce, and ham in the large pot by stirring with a heavy spoon. This will break down some of the potatoes and the released starches will finish binding up the sauce.
• Add remaining salt and pepper, more to taste if needed, and heat through.

CREAMY HAM AND POTATOES

Steps:

• Boil potatoes in large saucepan about 10 minutes or until tender.
• Meanwhile, heat oil in large skillet on medium-high heat. Add ham and onion; cook 3 to 4 minutes or until onion is tender. Stir in peas; cook 2 minutes.
• Stir potatoes, sour cream and adobo seasoning into skillet; cook 1 minute. Serve immediately.

CREAMED HAM

Steps:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.