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

In 10-inch skillet brown ham in butter and brown sugar. Remove ham and pour off drippings. Mix in same skillet soup, milk, water, onion, salt and pepper. Stir in potatoes and carrots. Cover and 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 longer.