Ham Stew

Oxmoor House
3 quarts


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1 pound carrots, scraped and sliced
3 large onions, peeled and sliced
4 stalks celery, sliced
1 to 2 tablespoons lemon-pepper marinade
1/2 pound fresh mushrooms, sliced
2 cups chopped, cooked country ham
1 tablespoon chopped chives
1 teaspoon dried whole thyme
3 cups milk
1/4 cup butter or margarine
1 cup crushed saltine crackers


Combine first 4 ingredients and water to cover in a stockpot. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add mushrooms, ham, chives, and thyme; simmer 15 minutes. Stir in milk; cover and simmer (do not boil) 30 minutes. Stir in butter and crackers. Serve hot.

Created date

February 2010