Yukon Gold Potatoes and Ham Recipe
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Recipe courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, Arizona
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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
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.
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