Recipe

Ham And Potato Bucket Recipe

	Jaie / All my dishes 2 years, 2 months ago Pot-pie inspired, I call this a "bucket" dish though because it all cooks up nicely in a stock pot. Very much the comfort food that is great on a cold evening! Prep:45m Cook:45m Servings:46	Jaie
	comfort food ham potatoes

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Ingredients

1 whole ham (large enough to get a good amount of meat)

1 onion, finley chopped

2 celery stalks, cleaned and finely chopped

2 tablespoons fresh parsley, finely chopped

1 large bag green beans, I use frozen

6 medium-large potatoes, peeled and sliced into about 1/4-inch thick

2 cups flour

2 teaspoons baking soda

1 egg, beaten

milk, about 1/4 cup or less

1 heaping teaspoon margarine

1 teaspooon salt

pepper, to taste

Directions

In a large stock pot, boil ham with enough water to cover it with about 1-inch above.

Boil until ham is cooked.

Remove the ham, let cool, and then cube the ham into a bowl and set aside.

Add onion, celery and parsely to the ham broth. Keep on warm or low.

Peel and slice potatoes and set aside, keep covered with some water to prevent browning.

Dough:

Beat an egg in a glass measuring cup with a bit of milk. (You're going to be making a dough, so start with a little bit of milk because a dryer dough has better results.)

In a bowl, mix together flour, baking powder, salt and margarine.

Add the milk and egg mixture.

Try to keep it as dry as possible, and roll into to 1/4-inch thickness.

Cut the rolled dough into 1-1/2 inch squares.

After dough is ready, bring the ham broth back up to a BOIL.

Carefully place a layer of potatoes, a layer of ham, a layer of beans and a layer of dough.

Sprinkle with pepper.

Repeat, ending with dough on top.

Cover and boil for 20 minutes. Don't lift lid while boiling because the steam cooks the dough. After 20 minutes, check that dough is cooked. (It should be, I've never had to leave it longer than 20-25 minutes)

Remove from heat and serve immediately.

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