This is a tasty use for leftover ham, and a welcome alternative to cheddar starch options when you're staring down a big, post-Christmas hunk. The recipe, however, needs editing. When does one add the garlic, and the ham? (I guessed garlic w/ mushrooms, and ham w/ peas.) And since hot sauce is called for in directions, but doesn't appear in the ingredient list, how much? (I guessed "many shakes" and it added great character to the result.)

I agree with the Aunt Fiona's comment... this recipe needs editing! The "hot sauce" is not, I think, hot-sauce such as Tabasco, but the brought-to-boil skillet mix, to which actual hot-sauce, as Fiona states, is a welcome addition. Further, it should be simmer, not boil. I also question the instruction, "at this point you may put the egg." Put the egg where? If one wants to thicken/enrich the skillet contents, remove from heat, beat egg in small bowl and gently add small amounts of skillet liquid to warm the egg liquid before adding to the skillet, then simmer briefly A last suggestion, rather than canned stewed tomatoes (too much liquid), "fire roasted" whole tomatoes, torn and drained add a slightly more bold flavor that complements the smokiness of the ham.