My neighbor Linda brought a big pot of Stewed Potatoes with Ham to our last block party. I could smell it before I even saw her. One bite, and I was hooked — creamy potatoes, smoky ham, and just the right touch of seasoning. I asked for the recipe before I finished my plate.
This dish is perfect for those busy weeknights when you want something hearty but don’t have hours to spend in the kitchen. It’s one-pot magic that lets the flavors meld without fussing over it. Seriously, you’ll want seconds.
Why You’ll Love This Stewed Potatoes with Ham
Comforting Warmth: Hearty and filling. Seriously hits the spot on cold nights.
Easy Cleanup: One pot wonder. Less mess means more time to relax afterward.
Savory Goodness: Melt-in-your-mouth ham with tender potatoes. The flavors mingle perfectly.
Good for Two Days: After that, it loses some charm — still tasty but not as great.
Quick Prep Time: Just chop, throw it in, and let it simmer — easy peasy!
Stewed Potatoes with Ham Ingredients
For the Stew:
- 2 tablespoons olive oil — I use extra virgin for better flavor, but regular works too.
- 1 pound ham, diced — Go for a smoked variety; it gives this dish that nice depth.
- 1 large onion, chopped — Sweet onions are great here; they add a touch of natural sweetness.
- 4 cups potatoes, cubed — Use Yukon Gold for creaminess; Russets can turn mealy if overcooked.
- 3 cups chicken broth — Homemade is best, but store-bought like Swanson’s does the job just fine.
- 2 cloves garlic, minced — Fresh garlic makes a huge difference; don’t go for pre-minced stuff.
For the Seasoning:
- 1 teaspoon dried thyme — Dried works great here. Fresh can overpower the other flavors.
- 1 bay leaf — Adds depth. Just remember to fish it out before serving!
- Salt and pepper to taste — Don’t be shy! Season as you go to build layers of flavor.
Full measurements in the recipe card below.
How to Make Stewed Potatoes with Ham
1. Heat the Oil: In a large pot, heat the olive oil over medium heat. You’ll know it’s ready when it shimmers just a bit.
2. Cook the Ham: Add the diced ham to the pot — listen for that satisfying sizzle! Let it brown for about 5 minutes, stirring occasionally until you see some nice color on the edges.
3. Add Onions and Garlic: Toss in the chopped onion and minced garlic. The smell will be amazing, filling your kitchen with savory goodness. Cook for another 3-4 minutes until they soften and turn translucent.
4. Dump in Potatoes: Now, throw in those cubed potatoes. Make sure they’re coated in all that ham and onion goodness — trust me, it’ll pay off later! Stir everything together for a minute.
5. Pour in Broth: Next up, add your chicken broth along with thyme and bay leaf. Bring it all to a boil; you want to see bubbles breaking the surface, which means it’s cooking nicely.
6. Simmer Away: Reduce the heat to low and cover your pot. Let it simmer for about 30 minutes or until those potatoes are fork-tender but not mushy — you want some texture left.
7. Season and Serve: Finally, fish out that bay leaf and season with salt and pepper to taste. Give it a good stir, then serve it up hot! This Stewed Potatoes with Ham is comfort food at its finest.
Exact quantities in the recipe card below.
How to Store Stewed Potatoes with Ham
- Room Temperature: Keep it in an airtight container for up to 2 hours. Honestly, flavor degrades quickly once it cools down, so if you’re not eating right away, get it in the fridge.
- Refrigerator: Store in a sealed container for about 3-4 days. The potatoes tend to soak up more broth and lose their original texture — they can get mushy, which is a bummer.
- Freezer: Use a freezer-safe container for up to 3 months. It freezes fine, but expect some texture change after thawing; the ham can turn a bit rubbery.
- Reheating: Warm it up on the stovetop over medium heat or in the microwave until it’s steaming hot (you’ll see little bubbles). Stir occasionally; that’s how you know it’s ready!
What to Serve with Stewed Potatoes with Ham?
This dish is hearty and filling, so lighter sides help balance out the richness. Here are some great options:
Green Salad: The crispness adds a fresh texture contrast that makes every bite feel lighter.
Pickled Vegetables: Their acidity cuts through the richness beautifully. You can prep them a day ahead!
Buttermilk Biscuits: Fluffy and warm, these provide a lovely temperature contrast. Plus, they’re perfect for soaking up extra sauce.
Roasted Brussels Sprouts: The charred edges add depth and crunch. Roasting takes about 20-25 minutes but is well worth it.
Cranberry Sauce: Sweet-tart notes balance the savory flavors perfectly. It takes just 15 minutes to whip up!
I’d go with a tangy coleslaw on the side — its crunch really complements it all.
Cornbread Muffins: These are sweet and crumbly, giving a delightful texture difference alongside the stew.
Stewed Potatoes with Ham Variations
Here’s how to mess with this recipe and make it your own.
- Herb Boost: Add 1 tablespoon fresh parsley at the end for a bright finish. It really lifts the dish.
- Spicy Kick: Toss in 1 teaspoon red pepper flakes when you add the garlic. Adds a nice warmth that’s not overwhelming.
- Creamy Twist: Stir in 1 cup of heavy cream during the last few minutes of cooking. A richer, velvety texture — worth it.
- Veggie Upgrade: Throw in 1 cup of diced carrots and 1 cup of celery when you sauté the onions. Extra color and flavor!
- Sweet Finish: Mix in 1 tablespoon brown sugar with the seasoning. It balances the savory nicely, but don’t overdo it.
- Smoky Variation: Use 1 pound smoked turkey instead of ham. The flavor changes, but it’s still comforting — just lighter.
- Broth Switch: Replace chicken broth with vegetable broth for a vegetarian option. The taste shifts slightly, but it’s still hearty!
Make Ahead Options for Stewed Potatoes with Ham
You can prep the sauce for Stewed Potatoes with Ham a day in advance. Just let it cool, then store it in an airtight container in the fridge. Okay so, the potatoes? Cut and soak them in water to prevent browning, but don’t cook them until day-of. When you’re ready to serve, pop everything together in a pot and let it simmer until heated through. Here’s the thing: the sauce keeps 3 days easy. The potatoes lose some texture after sitting too long, though. So make sure to finish cooking them fresh! Stick with fresh ingredients for the best taste. Trust me on this.
Stewed Potatoes with Ham Recipe FAQs
Can I make Stewed Potatoes with Ham ahead of time?
Absolutely! This dish actually tastes even better the next day. Just let it cool completely, then store it in an airtight container in the fridge. When you’re ready to enjoy, reheat it gently on the stovetop. Just keep an eye on it so those potatoes don’t get mushy during reheating.
What can I substitute for chicken broth in this recipe?
If you don’t have chicken broth handy, vegetable broth works just fine and adds a nice depth to this dish too. I’ve also used water in a pinch — it’s not as flavorful but still gets the job done. Just be sure to season well; that’s key for flavor!
Why did my Stewed Potatoes with Ham turn out dry?
If your stew came out dry, you might’ve cooked it too long or didn’t add enough liquid. Make sure your potatoes are fully submerged in broth while simmering; they’ll soak up flavor and moisture as they cook. If things look too thick, just add more broth or a splash of water to loosen it up.
How do I know when the potatoes are done cooking?
You want those potatoes fork-tender but still holding their shape — no mushy bits allowed! To check, poke one with a fork; if it goes in easily but meets some resistance, you’re golden. Just remember: overcooked potatoes turn mealy fast, so keep an eye on them!
Final Thoughts on Stewed Potatoes with Ham
Okay, here’s the thing: the real magic of Stewed Potatoes with Ham lies in how all those simple ingredients come together. That smoky flavor from the ham paired with sweet onions and creamy Yukon Golds? It’s comforting in a way that just hits home. So, if you’ve been sitting on this recipe, tonight’s the night to dive in. Trust me — once you make it, you’ll see why it’s a staple in my kitchen. Drop a comment if you changed anything — I’m always curious!
Stewed Potatoes with Ham
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until onions are translucent, about 5 minutes.
- Add the diced ham to the pot and cook for an additional 3-4 minutes until heated through.
- Stir in the diced potatoes, chicken broth, dried thyme, black pepper, and salt. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the potatoes are tender.
- Once the potatoes are tender, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
