There are days when supper needs to be as simple as can be, and this 5-Ingredient Slow Cooker Diced Ham is the kind of practical meal that earns a permanent place in the kitchen notebook. Using frozen diced ham and a handful of pantry staples, it comes together with almost no fuss at all, then simmers low and slow into a hearty, savory dish that feels a little old-fashioned in the best way. It is the sort of meal that reminds me of Midwestern home cooking, where a good piece of ham could stretch into supper with a few cupboard additions and a little patience.
This ham dish is especially nice served over hot mashed potatoes, buttered egg noodles, or fluffy white rice so there is something to catch every bit of the rich, savory sauce. A side of green beans, buttered corn, or a simple cooked cabbage would fit right in, and a pan of warm biscuits or cornbread on the table makes it feel like a full country supper.
5-Ingredient Slow Cooker Diced Ham
Servings: 6
Ingredients
1 bag (about 24 ounces) frozen diced ham
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Directions
1. Pour the frozen diced ham into the bottom of the slow cooker and spread it into an even layer.
2. In a medium bowl, stir together the cream of mushroom soup, chicken broth, brown sugar, and Dijon mustard until smooth.
3. Pour the sauce over the ham, cover, and cook on low for 4 to 5 hours or on high for 2 to 3 hours, stirring once or twice if convenient, until the ham is hot and the sauce is bubbling gently.
4. Give everything a good stir before serving, then spoon the hot ham and sauce over mashed potatoes, noodles, or rice.
Variations & Tips
Add a vegetable: If you want to stretch this supper a little further, stir in a drained can of green beans, peas, or corn during the last 30 minutes of cooking. That makes it an easy one-pot sort of meal and saves you from fixing an extra side dish.
Make it creamier: For a richer sauce, add 1/4 cup sour cream or a little softened cream cheese right at the end. Stir it in after the cooking is done so the sauce stays smooth and velvety.
Use what soup you have: Cream of celery or cream of chicken soup work just fine here if that is what is waiting in the pantry. Each one gives the dish a slightly different flavor, but all of them pair nicely with ham.
Watch the salt: Ham can be plenty salty on its own, so it is best to taste the finished dish before adding any extra seasoning. A little black pepper is often all it needs.
Best way to serve it: This is a soft, saucy dish, so it truly shines over something starchy like potatoes, rice, toast, or egg noodles. If you are feeding hungry folks, set out biscuits too, because they will want every last spoonful cleaned from the plate.