There is something especially comforting about a slow cooker meal built from a short pantry list, and this Amish-style ham pasta has that old-fashioned thrift and good sense I grew up admiring. Ham, broth, a few seasonings, and pasta come together into a hearty supper with the gentle woodsy note of bay leaves tucked right in among the steaks, a simple little touch that makes the whole pot taste like it simmered with care all day long.
This is a fine meal to serve with buttered green beans, a dish of glazed carrots, or a crisp cucumber salad if you want something cool beside all that richness. Warm dinner rolls or a square of cornbread are welcome for soaking up the savory broth, and if you are feeding a bigger table, a simple applesauce or pickled beets on the side fits the homestyle feel beautifully.
Slow Cooker 6-Ingredient Amish Bay Leaf Ham Pasta
Servings: 6
Ingredients
2 pounds raw ham steaks
12 ounces dry egg noodles
4 cups low-sodium chicken broth
1 can (10.5 ounces) condensed cream of mushroom soup
6 whole bay leaves
1 medium onion, thinly sliced
Directions
1. Lightly grease the slow cooker crock if desired. Spread the sliced onion over the bottom, then lay the raw ham steaks on top. Tuck the bay leaves around and between the ham steaks so their flavor can gently work through the dish as it cooks.
2. In a bowl, whisk together the chicken broth and condensed cream of mushroom soup until mostly smooth. Pour the mixture over the ham and onions.
3. Cover and cook on low for 4 to 5 hours, until the ham is tender and the onions have softened well.
4. Remove the ham steaks to a cutting board and discard the bay leaves. Cut the ham into bite-size strips or chunks, then return it to the slow cooker.
5. Stir in the dry egg noodles, making sure they are mostly submerged in the hot liquid. Cover and cook on high for 20 to 30 minutes, stirring once if needed, until the noodles are tender.
6. Give everything a good stir and let the pasta sit for a few minutes before serving so the sauce can thicken slightly. Spoon into bowls and serve hot.
Variations & Tips
Add a little dairy: If you like a richer finish, stir in 1/2 cup sour cream or a splash of heavy cream at the very end after the noodles are tender. That gives the sauce a smoother, old church-supper style texture.
Use a different pasta: Egg noodles suit this dish beautifully, but rotini or medium shells also work if that is what is in the pantry. Just keep an eye on tenderness, since different pasta shapes may need a few more or fewer minutes.
Try mushrooms or peas: For a fuller casserole-like supper, add 1 cup sliced mushrooms or 1 cup frozen peas during the last part of cooking. They stretch the dish nicely and fit right in with the savory ham flavor.
Do not forget the bay leaves: Count the bay leaves going in and count them coming back out before serving. They lend wonderful flavor, but they should always be removed from the finished dish.
Watch the salt: Ham can vary quite a bit in saltiness, so it is wise not to add extra salt until you taste the finished pasta. A little black pepper at the table is often all it needs.