Ham & Potato skillet

1 lb sliced ham
1 tbsp margarine
1 tbsp brown sugar
101/2 ozs cream of mushroom soup
2/3 cup evaporated milk (small can)
1/3 cup water
1/4 cup onion (chopped)
1/2 tsp salt
1/8 tsp pepper
3 cups potatoes (thinly sliced)
1 cup carrots (sliced raw)
In 10″ skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary).Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don’t stick.Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.

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