Crock Pot Potatoes and Ham

It's cold out and we've already grown into our bulky sweaters and fleece from all of the holiday cookies and fudge and egg nog and other rich and filling meals.  I know this is the time when many people choose to cut back and slim down or get back on track with lighter meals. 

If you are not one of these people, read on. 

If you are, keep web surfing and don't bother with this post.

There are two reasons why I like to make Crock-Pot Potatoes and Ham.

1. Hello?!  Crock-Pot.  I love how this wonderful invention allows me to start a meal hours in advance and leave the house knowing that when I come home later, the house will smell wonderful and I'll have little to do in order to sit down to a meal with my family.  It's also especially nice if we're having a busy night and need to eat in shifts or don't know when we'll be able to sit down.  BTW, the Crock-Pot people didn't pay me to say all of these wonderful things.
2. Who does not have leftover ham in their freezer from holiday dinners?  I also love the fact that my freezer contains leftover turkey and pork roast!

Crock-Pot Potatoes and Ham

Here's What You Need:

4 potatoes, peeled and sliced

2 onions, chopped (I just use one since my family is onion-averse!)

1 1/2 cups ham, cubed

2 Tablespoons butter

2 Tablespoons flour

1/2 teaspoon pepper

1 can Cheddar cheese soup (use the 10.75 oz. can)

1 1/3 cups water

Here's What You Do:

Layer the potatoes, onion and ham in a Crock-Pot.  In a saucepan, melt the butter.  Stir in the flour and the pepper until it's smooth.  Combine the soup and water in a liquid measuring cup or small bowl.  Gradually add this to the flour mixture in the saucepan.  Bring it to a boil over medium-high heat stirring constantly, otherwise it will scorch and stick to the pan and smell bad.  Not what you're going for in food prep!  Keep stirring until the mixture becomes thickened and bubbly.  Turn off the heat and pour the mixture over the ham in the Crock-Pot.  Cover with the lid and cook on the low setting for 8 to 9 hours. 

I usually start this around 9:00 in the morning and it is ready when we are!  This meal serves anywhere from 4-6 people depending on how hungry everyone is.  This recipe was found in a Gooseberry Patch Cookbook that I own titled, "Comfort and Joy."  There are a lot of great recipes in this book for holiday gifting and holiday meals and even for the middle of summer!