- Preheat oven to 350Â°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.
|-||2 1/2 cups chopped leftover cooked Cook'sÂ® 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|