 | | Directions | - Preheat oven to 350°F. Place potatoes in large saucepan; add enough water to cover potatoes. Bring to boil over medium-high heat. Reduce heat to low; simmer 20 minutes, or until potatoes are tender. (Do not overcook.) Drain potatoes; return to saucepan.
- Add butter, rosemary, garlic salt and pepper; mix well. Spread into ungreased 15x10x1-inch baking pan.
- Bake 25 minutes. Add ham; mix lightly. Bake an additional 5 minutes, or until heated through.
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| Ingredients | | - |  | 2 1/2 cups chopped leftover cooked Cook's® Bone-in Ham |
| - | | 2 pounds Yukon gold potatoes, unpeeled, cut into 1/2-inch chunks |
| - | | 1/4 cup butter, melted |
| - | | 1 teaspoon chopped fresh rosemary |
| - | | 1 teaspoon garlic salt |
| - | | 1/4 teaspoon ground black pepper |
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