1 lb. slice ready to eat ham
1 tbsp. butter
1 tbsp. brown sugar
1 can cream of mushroom soup
2/3 c. evaporated milk (1 sm. can)
1/4 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
3 c. potatoes, thinly sliced
1 c. carrots, thinly sliced

In a 10 inch skillet b brown ham in butter and brown sugar. Remove ham, pour off drippings. Mix in same skillet, cream of mushroom soup, evaporated milk, water, chopped onion, salt and pepper. Stir in potatoes and carrots. Cover, cook over low heat stirring now and then until vegetables are tender (35 minutes). Place ham on the vegetables. Cover and cook about 10 minutes more. Serves 4.