1 tbsp. butter
1 tbsp. brown sugar
Ham slices
1 can cream of mushroom soup
2/3 c. evaporated milk (1 sm. can)
1/3 c. water
1/4 c. cut up onion
1/2 tsp. salt
1/8 tsp. pepper
3 c. thinly sliced raw potatoes

Brown ham in butter. Remove ham, pour off drippings.

Mix in same skillet cream of mushroom soup, evaporated milk, water, onion, salt and pepper. Stir in sliced potatoes.

Cover, cook over low heat, stirring now and then until vegetables are tender, about 35 minutes. Place ham on vegetables. Cover and cook about 10 minutes more.

4 servings.