Creamy Ham and Root Vegetable Skillet
Ingredients
- 1 poundham (deli counter or leftover, cut into 1/2-inch cubes)
- ·yellow onion
- ·carrots
- ·russet potato
- 2 tablespoonbutter
- ·garlic
- 1½ cupchicken broth
- ½ cupheavy cream
- ½ teaspoondried thyme
- 1bay leaf
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion into 1/2-inch pieces.
- 02
Dice 2 medium carrots into 1/2-inch rounds.
- 03
Dice 1 large russet potato into 1/2-inch cubes.
- 04
Mince 2 cloves garlic.
Method
- 01
Melt 2 tablespoons butter in a large skillet or Dutch oven over medium-high heat. Add the diced ham and cook for 2–3 minutes, stirring occasionally, until lightly browned at the edges. Transfer to a plate.
- 02
In the same skillet, add the diced onion and cook for 3–4 minutes, stirring often, until softened. Add the minced garlic and cook for 30 seconds more, until fragrant.
- 03
Add the diced carrots and potatoes to the skillet. Stir to coat with the butter. Cook for 2 minutes without stirring, letting the vegetables begin to caramelize slightly.
- 04
Pour in the chicken broth and return the ham to the skillet. Add the thyme and bay leaf. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until the potatoes are tender.
- 05
Stir in the heavy cream. Season to taste with salt and black pepper. Simmer uncovered for 2–3 minutes more. Remove the bay leaf and serve hot in bowls.
Spice Tips
For a hint of warmth, add 1/4 teaspoon smoked paprika when you add the broth. A pinch of cayenne brings subtle heat. Fresh thyme or parsley stirred in at the end brightens the dish.