Slow Cooker - Easter Ham

Went to Charlevoix this week. The Birmingham Schools were off the week BEFORE Easter this year, the first time in twelve years, we were surprised and went up north a week earlier than expected, had our Easter ham dinner on Palm Sunday instead.

You know what they say about a ham? - "Eternity is two people and a ham." Not quite that bad but there are usually a lot of leftovers. I'll make split pea and ham soup, ham salad and some other dishes but this is what I made first.

Found a nice slow cooker recipe from a fellow Twitter user and made it for dinner. I have only begun to use the slow cooker and only up north, but I am finding that I and the rest of the family, like the outcome(s). The preparation is easy, we can do things all day and the house smells great when we get back from our activities, a really nice side benefit.

This one was really simple and here it is:

Slow-Cooker Scalloped Potatoes and Ham

3 lbs medium-sized potatoes, peeled and sliced thin, (I used a mandoline).

1 medium onion, chopped

1 c grated sharp Cheddar cheese

1 c chopped cooked ham

1 can reduced-fat cream of mushroom soup

1 C of sauteed mushroom or a can of mushrooms

½ c water

Combine the potatoes, onion, cheese and ham in a slow-cooker.

Stir together the mushroom soup and water in a small bowl until well mixed; pour over potato mixture in slow-cooker. Cover pot. Cook on high heat for 4 hours or until the potatoes are tender. You need to stir occasionally as it began to brown and stick to the pot.

Stir the mixture again just before serving. Makes 6 servings.

I served with some broccoli, onion cheese bread, from an earlier blog and steamed asparagus. Theo was waiting all day to eat as it smelled so good. Leftovers to bring back home too!

Bon Appetit!