Potato And Ham Stew Recipes

HEARTY HARVEST AND HAM STEW

Steps:

• Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
• Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
• Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

POTATO AND HAM STEW

Steps:

• Combine ham bone, potatoes, onion, sweet peas, ham, carrots, and celery in a large pot; pour in enough water to cover all ingredients. Pour in coconut and season with salt and pepper. Bring soup to a boil, reduce heat, and simmer until flavors have blended, about 4 hours. Discard ham bone before serving.

HAM AND POTATO STEW

Steps:

• Dice the bacon and ham into large pieces. Set ham aside.
• Brown the bacon and remove from pan.
• Chop celery and carrots and add to bacon grease, cook 5 minutes.
• Chop onion, garlic, and potatoes (1/4 inch dice) and add, along with the reserved ham, to carrots and celery. Cook an additional 5 minutes, just to brown the ham and potatoes slightly.
• Drain any remaining grease from the vegetable/ham mixture and move to a Dutch oven.
• Add rosemary, thyme, chicken base, water, and salt (to taste).
• Bring to a boil and simmer for 15-20 minutes, or until potatoes are just barely done.
• Add heavy cream and simmer 5 minutes, until potatoes are completely cooked.
• Turn off heat, toss in spinach and stir until spinach is wilted.
• Serve with your favorite garlic breadsticks.

COUNTRY HAM STEW

Steps:

• In a large saucepan over medium heat, stir gravy and water until smooth. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

HAM STEW

Steps:

• In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
• Reduce heat; cover and cook 10 minutes.
• Add peas and ham; return to a boil.
• Add soup and cheese.
• Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.

CREAMY LEFT-OVER HAM AND POTATO STEW

Steps:

• 1. Chop the ham in bite-sized pieces and set aside. Scrub the potatoes (any kind will do) and cut in bite-sized chunks. *** I did not peel my potatoes, but you can if you prefer ***
• 2. At this point, place the oil in a large Dutch oven until hot. While it is heating, chop the onion then scrub the carrots and slice. *** Again, I did not peel my carrots, but you can if desired ***
• 3. Place the cut up ham in the hot oil, sprinkle with the Bayou Blast (this is an Emeril Lagasse seasoning blend I mix up and keep on hand in my spice cabinet) and granulated garlic. Cook and stir for a couple minutes until fragrant.
• 4. Add the onion and mushrooms and cook until softened, about 3-4 minutes. Now put in the chopped potatoes and carrots, stirring to combine.
• 5. Sprinkle on the ground pepper and pour in chicken broth. Bring to a boil, then reduce heat to a slow boil and cook until the potatoes and carrots are almost tender.
• 6. Add the corn kernels and green peas and cook until heated through. Add the heavy cream and slowly heat to the boiling point. Taste and adjust seasoning as needed.
• 7. At this point, you may mix a couple tablespoons of all-purpose flour with a bit of water, mix thoroughly and add to the stew as a thickener, again stirring and bringing slowly up to a boil as it thickens.

HAM, POTATO, & GREEN BEAN STEW

Steps:

• 1. In stock pot ( or crock pot ) place ham and water and bring to a boil. Boil for an hour or till meat starts to come off the bone, then remove ham from the pot to take meat off the bone. When cool enough to handle, cut ham into bite sized pieces
• 2. Sautee the onion in about a tbsp of oil and then add to boiling ham stock in the crock pot along with the greenbeans and cook just till they're tender but still crisp.
• 3. Add ham back to the crock pot and add potatoes and seasonings, turn heat down to low and simmer till potatoes are fork tender.
• 4. Tastes great with a side salad and some crusty french bread

HAM AND POTATO STEW

Steps:

• Rinse and cut the leeks into rings. Peel the carrot, halve lengthwise and cut into slices. Peel and dice the potatoes and celery.
• Heat the oil. Add the vegetables and pour in broth. Add in the rosemary and cover. Let simmer for 20-30 minutes. Season with salt, pepper and nutmeg. Remove half of the vegetables from the broth. Remove the rosemary. Puree the soup finely and replace the vegetables. Chop the lovage and add.
• Cut the ham into strips and add. Serve warm.