Amish Brown Sugar Ham Steak and Scalloped Potato Skillet, Vintage

The memory is etched in my mind like a perfectly seared scallop: a snowy Ohio evening, the scent of woodsmoke clinging to my coat as I stepped inside Grandma’s cozy farmhouse. The kitchen, always the heart of her home, pulsed with warmth, and on the stove simmered a skillet of bubbling goodness – ham, potatoes, and something subtly sweet that made my taste buds sing. That first bite of her Amish Brown Sugar Ham Steak and Scalloped Potato Skillet wasn’t just dinner; it was a welcome home, a hug in a pan, and a cherished family tradition I’ve carried with me ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified

Ingredients

• 1 lb slice of ready-to-eat ham
• 1 tablespoon margarine (we used to call it oleo!)
• 1 tablespoon brown sugar
• 1 (10 1/2 ounce) can cream of mushroom soup
• 2/3 cup evaporated milk (small can)
• 1/3 cup water
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups thinly sliced potatoes
• 1 cup sliced raw carrot

Equipment Needed

• 10-inch skillet with lid
• Cutting board
• Sharp knife
• Measuring cups and spoons

Instructions

1. Begin by preparing your ingredients. Thinly slice the potatoes and carrots. Chop the onion. If your ham is one large slice, consider whether you want to keep it whole or cut it into serving-sized pieces before or after cooking.

2. Place the 10-inch skillet on the stovetop over medium heat. Add the margarine and allow it to melt.

3. Once the margarine is melted and the skillet is hot, add the ham slice to the skillet. Sprinkle the brown sugar evenly over the ham.

4. Brown the ham on both sides in the margarine and brown sugar mixture. This should take about 3-5 minutes per side, depending on the thickness of your ham and the heat of your stove. The brown sugar will caramelize and create a lovely glaze.

5. Remove the ham from the skillet and set it aside. At this stage, you usually do not need to pour off the fat, but if there appears to be excess fat in the skillet, carefully pour it off, leaving a thin layer to flavor the vegetables.

6. In the same skillet, combine the cream of mushroom soup, evaporated milk, water, chopped onion, salt, and pepper. Stir well to ensure everything is thoroughly mixed and there are no lumps of soup concentrate.

7. Add the thinly sliced potatoes and sliced carrots to the skillet. Stir them into the soup mixture until they are well coated.

8. Cover the skillet with a lid. Cook over low heat, stirring occasionally, until the vegetables are tender. This will typically take about 35 minutes. Be sure to lift the veggies from the bottom of the skillet as you stir, to prevent them from sticking and burning.

9. Once the vegetables are tender, place the browned ham slice, either whole or cut into serving-size pieces, on top of the vegetables in the skillet.

10. Cover the skillet again and cook for about 10 minutes more, allowing the ham to heat through and infuse its flavor into the vegetables.

11. After ten minutes, remove the lid. Your Amish Brown Sugar Ham Steak and Scalloped Potato Skillet is ready to serve!

Expert Tips & Tricks

• For an even richer flavor, use a smoked ham steak. The smoky notes will complement the sweetness of the brown sugar beautifully.
• If you want a slightly thicker sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the skillet during the last 5 minutes of cooking.
• To save time, you can use pre-shredded carrots.
• If your skillet doesn’t have a tight-fitting lid, you can use a sheet of aluminum foil to create a seal.
• Make sure to thinly slice the potatoes and carrots as this is a key to ensuring they cook evenly within the stated time. A mandoline slicer can be a helpful tool for this.
• For extra flavor, consider adding a pinch of garlic powder or onion powder to the soup mixture.

Serving & Storage Suggestions

Serve the Amish Brown Sugar Ham Steak and Scalloped Potato Skillet hot, straight from the skillet. Garnish with a sprinkle of fresh parsley or chives for a pop of color. This dish is a complete meal in itself, but it pairs well with a simple green salad or a side of steamed green beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the skillet over low heat on the stovetop, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. Be careful not to overheat, as the potatoes can become mushy. Freezing is not recommended as the texture of the potatoes may suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	428.9 kcal	N/A
Calories from Fat	153 kcal	N/A
Total Fat	17.1 g	26%
Saturated Fat	5.8 g	28%
Cholesterol	71.3 mg	23%
Sodium	2643.9 mg	110%
Total Carbohydrate	36.4 g	12%
Dietary Fiber	3.6 g	14%
Sugars	7.2 g	N/A
Protein	32.1 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a dairy-free version, substitute the evaporated milk with unsweetened almond milk or oat milk. Be aware this may slightly alter the flavor and texture.
• Add other vegetables, such as diced celery or bell peppers, to the skillet for added nutrition and flavor.
• For a spicier kick, add a pinch of red pepper flakes to the soup mixture.
• If you don’t have cream of mushroom soup on hand, you can substitute it with cream of celery or cream of chicken soup.
• Consider using sweet potatoes instead of white potatoes for a sweeter flavor and added nutrients.
• Use bacon instead of ham for a different flavor profile, consider frying the bacon first to render the fat, using that fat to cook the vegetables.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of evaporated milk?
A: Yes, you can substitute regular milk or half-and-half for the evaporated milk. Use 1 cup of milk and omit the water. However, evaporated milk adds a unique richness to the flavor.

Q: My potatoes are still hard after 35 minutes. What should I do?
A: Ensure the potatoes are thinly sliced. If they’re still firm, add a little more water to the skillet and continue cooking, covered, until tender.

Q: Can I make this dish ahead of time?
A: While best served fresh, you can prepare the vegetable mixture ahead of time and store it in the refrigerator. Add the ham and finish cooking just before serving.

Q: The sauce is too thick. How can I thin it out?
A: Add a splash of water or milk to the skillet and stir until the sauce reaches your desired consistency.

Q: Can I use a different type of ham?
A: Yes, any type of cooked ham will work. You can use a ham steak, leftover holiday ham, or even diced ham. Adjust cooking time accordingly.

Final Thoughts

This Amish Brown Sugar Ham Steak and Scalloped Potato Skillet is more than just a recipe; it’s a journey back to simpler times, a comforting embrace of familiar flavors, and a reminder of the warmth of family. I encourage you to try this dish and create your own memories around it. Feel free to experiment with variations and share your feedback. Perhaps pair it with a crisp apple cider or a slice of homemade bread. Most importantly, gather your loved ones, savor each bite, and cherish the moment.