1 lb. slice cooked ham
1 tbsp. butter
1 tbsp. brown sugar
1 can cream of mushroom soup
2/3 c. canned milk
1/3 c. water
1/4 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
3 c. thinly sliced raw potatoes
1 c. sliced raw carrots

In 10 inch skillet, brown ham in butter and brown sugar. Remove ham, pour off drippings. Place into skillet all remaining ingredients. Cover; cook over low heat stirring occasionally, until vegetables are tender, about 35 minutes. Place ham slice onto vegetables. Cover and cook 10 minutes longer. Serves 4.