Wednesday, March 19, 2014

Slow Cooker Creamy Ham and Potatoes by The Wife

     In a feat of scheduling wizardry, the school districts where the husband and I work PLUS the school district in which we live all have their Spring Breaks at different times. Last week, Joel was on break. This week, I am on break. I don’t even know when our town has break; I just know it wasn't this week or last week because the buses were running. Anyway, my being home alone means I’m expected to do some cooking. Joel requested ham and potatoes (we've been working through a ten pound Honey Baked ham for 2 weeks now), and I found this REALLY easy Creamy Ham and Potatoes recipe (as always, notes and changes are in blue):

Slow Cooker Creamy Ham and Potatoes
via Taste of Home Slow Cooker
  • 4 medium red potatoes, thinly sliced (Potatoes are potatoes. We didn’t have any red ones, so I used what we did have – I don’t even know what they were. To thinly slice the potatoes, I used the mandolin.)
  • 2 medium onions, finely chopped (Mine were of the smaller variety. Regardless, they had me crying.)
  • 1 ½ cups cubed fully cooked ham
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground mustard (Yeah…Somehow that’s not what I read this morning. I used a teaspoon of spicy brown mustard. No harm, no foul.)
  • ½ teaspoon salt (Omitted. I think the ham and the can of cream soup contributes plenty of salt, thank you.)
  • ½ teaspoon pepper
  • 1 can (10 ¾ ounces) condensed cream of celery soup, undiluted (I made an executive decision here. This is called Creamy Ham and POTATOES. I had a can of cream of POTATO soup. That’s what I used even though cream of celery was available.)
  • 1 1/3 cups of water (Just fill the soup can with water.)
  • 1 cup (4 ounces) shredded cheddar cheese – optional (Cheese is never optional.)

  1. In a 3-qt slow cooker (I actually used the right size!), layer potatoes, onions, and ham.
  2. In a large saucepan, melt butter. Stir in flour, mustard, salt (omitted), and pepper until smooth. Combine soup and water gradually into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham.
  3. Cover and cook on low for 8-9 hours (8 hours was more than enough time for the potatoes to completely disintegrate) or until potatoes are tender (disintegrated). If desired, sprinkle with cheese before serving (only a Communist doesn't desire cheese).
Good times!

1 comment:

  1. Mmmm, these potatoes and ham sound delicious! I agree, why use cream of celery if it's potatoes?? Good call, LOL. Thanks for sharing at Simple Supper Tuesday. Hope to see you again next week!