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| red potatoes: 3 lbs |
| fresh rosemary: 1/4 cup (4 - 6 sm springs) |
| cured ham: 8 oz (country ham, rinsed, or diced smoked ham) |
| garlic: 2 cloves (thinly sliced) |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| bay leaf: 1 |
| salted butter: 2 Tbl |
| chicken broth: 3 cups |
Credit: southernfood.about.com
User rating:
slow cooker
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.
Serves 6.
