Preparation:Cut potatoes into 2-inch chunks. Dice ham.
Layer potatoes with ham, rosemary leaves, and sliced garlic, sprinkling each layer with a little salt and pepper. Tuck a bay leaf among the potatoes, then pour chicken broth over all. Dot with butter and cook on HIGH for 5 to 6 hours, until potatoes are tender.
Discard bay leaf and spoon into a serving bowl.