When I first heard this recipe, if you can call it that, I thought that it couldn’t possibly be any good. See if you have the same reaction: Ham + Cream of Mushroom Soup + Crock pot = ham and gravy. I tend to avoid Cream of Mushroom Cooking, as my foodie friend calls it, but this has seriously become one of my favorite Sunday meals for the family.
I’m even going to make this on Easter Sunday so I can concentrate on the side dishes and dessert. The ham stays juicy and the gravy is just right. Give it a try and see if this isn’t delicious!
What you do is buy a pre-cooked ham and put it in your crock pot. I have a jumbo sized crock pot and I put in it as big a ham as will fit in it. Then pour in two cans of cream of mushroom soup (one for a small ham), cover it up, turn the crock pot on low and let it cook all day until you’re ready for dinner.
Remove the ham and stir up the gravy. It usually comes out perfect with no extra seasoning needed. If you want, pour the gravy into a container and put it in the refrigerator until it cools and skim the fat off the top. There’s not usually much. Now get out the mashed potatoes and chow down.
Speaking of Cream of Mushroom Cooking, here is my fifteen-year-old daughter’s favorite casserole dinner recipe (and it uses your leftover ham!).
1 pound cooked, hot, wide egg noodles
1 can cream of mushroom soup
1/2 can milk
2 cups cubed, cooked ham
1 cup French cut green beans
1/4 cup slivered almonds
1 cup cheddar cheese
Salt and pepper to taste
Combine the soup and milk and heat through. Add the rest of the ingredients except half the cheese and stir well. Add more soup or milk if it seems dry. Place in a casserole dish and sprinkle the rest of the cheese on the top. Place in a preheated 375 degree oven until heated through and cheese is melted.