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

In 10 inch skillet, brown ham in butter and brown sugar. Remove ham; pour off drippings. In same skillet mix soup, evaporated milk, water, 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 vegetables. Cover and cook about 10 minutes.