Country Ham and Potato Sauté
Published by Bantam
Editor's Note: These country-style vegetables are the perfect addition to any Southern meal. This Country Ham and Potato Saute features a hearty mixture of carrots and potatoes that has been cooked until tender. Cooked ham is sauteed until golden brown before being combined with a creamy sauce made from a combination of the vegetables' cooking liquid, butter, and cornstarch. The cornstarch helps thicken the sauce to a silky texture that coats the vegetables and ham. Garlic, thyme, and chili sauce give the sauce additional flavor. This potato side dish recipe is perfect for weeknight and holiday meals alike.
I think this is reminiscent of the long-simmered, back-of-the-stove, country-style vegetables found throughout the rural South, but my flavors are more intense.
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseSide Dish, Starch
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureButtery, Creamy, Savory
- 8 cups water
- 1 teaspoon salt
- 1 bay leaf
- 4 carrots, peeled and cut into ¼-inch dice (3 cups)
- 3 Idaho potatoes, peeled and cut into ¼-inch dice (3 cups)
- ¼ cup butter
- 4 ounces country ham or prosciutto, minced
- ½ cup minced onion
- 2 teaspoons cornstarch
- ½ cup reserved liquid from cooking the potatoes and carrots
- 2 tablespoons minced thyme leaves
- 1 tablespoon minced garlic
- 1 teaspoon hot chili sauce
In a medium saucepan over high heat, bring the water, salt, and bay leaf to a boil. Add the carrots, lower the heat, and simmer for 3 minutes. Add the potatoes and simmer for an additional 10 minutes, until both vegetables are soft. Drain, reserving the liquid and discarding the bay leaf. Set aside.
In a large sauté pan set over high heat, melt the butter, add the country ham, and sauté until golden on the edges, about 3 minutes. Add the onion and continue to sauté another minute. In a small bowl, dissolve the cornstarch in ½ cup of the reserved cooking liquid, then whisk it into the country ham mixture along with the thyme, garlic, and chili sauce. Continue to simmer, whisking until the sauce is lightly thickened. Add the potatoes and carrots and simmer to reheat. Thin with additional cooking liquid if necessary to make a light thin sauce coating the vegetables.
1996 Elizabeth Terry