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Yukon Gold Potatoes and Ham Recipe

Recipe courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, Arizona
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Ingredients
  • 2 1/2 cups chopped leftover cooked Cook's® Bone-in Ham
  • 2 pounds Yukon gold potatoes, unpeeled, cut into 1/2-inch chunks
  • 1/4 cup butter, melted
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
Directions
  • Preheat oven to 350°F. Place potatoes in large saucepan; add enough water to cover potatoes. Bring to boil over medium-high heat. Reduce heat to low; simmer 20 minutes, or until potatoes are tender. (Do not overcook.) Drain potatoes; return to saucepan.
  • Add butter, rosemary, garlic salt and pepper; mix well. Spread into ungreased 15x10x1-inch baking pan.
  • Bake 25 minutes. Add ham; mix lightly. Bake an additional 5 minutes, or until heated through.
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