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This Country Ham and Potatoes is a treasured family recipe passed down to me over 34 years ago, and it’s been the most requested dish at our Thanksgiving table ever since. The ham is juicy, and the potatoes soak up all that savory goodness, caramelizing to perfection—an absolute must for any special gathering!
Nikki’s Recipe Rundown
- Taste: Savory, buttery ham with rich, caramelized potatoes that absorb all the delicious flavors
- Texture: Juicy, tender ham paired with melt-in-your-mouth potatoes that have crispy, caramelized edges.
- Ease: This dish is extremely simple to prepare with 3 simple ingredients. The electric skillet does most of the work, making it an easy mostly set-it-and-forget-it dish. (You need to turn the potatoes a time or two.)
- Pros: Tried and tested for well over 50 years! Family-friendly, crowd-pleaser, and a recipe rooted in tradition. No complicated steps, just 3 basic ingredients you likely already have on hand.
- Considerations: This recipe is best made in an electric skillet with a high dome to fit the ham and caramelize the potatoes perfectly. But don’t worry—I’ll share some tips to make it work without one!
- Recipe Repeatability: Highly repeatable (and addictive)!! This is one of my most requested dishes; according to my family, Thanksgiving cannot happen without it. It’s also the perfect Sunday dinner or special occasion meal, despite its humble roots!
Rustic Ham and Potatoes
This Country Ham and Potatoes recipe has been a part of my family’s holiday tradition for well over 34 years. Long before I started making it, my mother-in-law would prepare this ham every Thanksgiving, filling her home with the delicious aroma of slow-cooked, buttery goodness.
After I got married, my husband wanted to be sure I learned his mom’s secret recipe—it was the one dish he couldn’t imagine Thanksgiving without! Little did he know, the secret wasn’t complicated at all. With just a few simple ingredients and one key tool, the meal comes together beautifully.
The real magic happens in the electric skillet, where the ham cooks low and slow, and the potatoes nestle in around it, soaking up all the savory flavors. Mimi even passed down one of her own skillets to me, complete with its high dome lid so a nice big ham can fit. The electric skillet is essential for letting those potatoes caramelize to perfection.
That skillet is still in my kitchen today, carrying the love and tradition of countless family meals. It’s a simple dish, but one that holds so many precious memories—memories I’m proud to continue sharing with my family and now with you!
Simple Ingredients for a Country Ham with Potatoes
- Ham: This recipe best uses a bone-in half or picnic ham (or shoulder ham). Do not use a spiral-sliced ham, as it tends to dry out during the slow cooking process. You want a whole, unsliced ham to retain all those delicious juices and keep the meat tender.
- 1 stick butter: Salted or unsalted, whichever you prefer (I use salted). This adds richness to the dish. (Mimi’s Secret Ingredient)
- Potatoes: I use russet potatoes for this recipe. They hold up nicely and soak up the flavor of the ham. Make sure to peel them and cut them into wedges. I use a whole 5-pound bag, and if I could fit more into the skillet, I would make more. They are always devoured.
How To Make Ham and Potatoes in the Electric Skillet
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Melt Butter in the Electric Skillet
Place the butter in the bottom of the skillet and allow it to melt.
Step 2 | Cook Ham and Potatoes
Once the butter has melted, add the ham to the skillet. Pour all of the juices from the packaging into the skillet.
You will cook the ham at 300°F for 15 minutes per pound.
Depending on the size of your ham, you may either add the potatoes at the same time or wait until the ham has cooked for a while. About two hours before the ham is finished cooking, arrange the potato wedges around the ham in the skillet.
Cover with the lid and cook until the potatoes are tender, turning them once or twice for even cooking. Be careful not to move them around too much, as this can cause them to become mushy.
Step 3 | Finish Caramelizing Potatoes
Remove the ham and cover to rest. Move the potatoes around the entire bottom of the skillet, letting them soak up all the juices of the ham and caramelize until they have browned nicely.
What to Do if You Don’t Have an Electric Skillet
While I think this recipe is by far the best for an electric skillet, not everyone has one, and a high-dome lid skillet is more challenging to find these days. I think this electric skillet is the closest one to what I have.
Cooking the Ham in the Oven: I like to use a good quality roasting pan, cast iron, or Dutch oven. It’s even better if it has a lid to lock in all the moisture as it cooks.
- Melt the butter and add it to the bottom of the pan. Then add the ham, juices, and potato wedges around the ham.
- Cover it with a lid or wrap tightly with heavy-duty foil to seal in the moisture. Cook at 300℉ for 15 minutes per pound of ham. If your ham is particularly small, the potatoes may need more time in the oven.
- If the potatoes are not as caramelized once the cooking time is over, you can remove the ham and cover to rest. Then, stir the potatoes in the ham cooking juices and place them back in the oven at a high temperature to roast until golden brown and caramelized. You can also do this on the stovetop.
- If there aren’t enough juices, add more butter to prevent them from sticking to the bottom or burning.
You can also cook this in a Roaster Oven by following the directions above, as you would prepare it in the oven. Roasters can cook a little faster, so keep an eye on it, especially the first time you make one.
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Recipe Tips for Ham and Potatoes in the Electric Skillet
- Cook Ham for 15 minutes per pound to warm through. Adjust the cooking time accordingly.
- Cut the Ham to Fit: If you can’t fit the ham in your electric skillet, you can cut it down to fit. I have done this numerous times, and it still comes out delicious and juicy. Remember, this is a rustic meal, and you aren’t going for those beautiful spiral cuts. If drastically cutting the ham, you may need to reduce the cooking time to prevent drying the ham out.
- Watch Skillet Heat: Keep an eye on how high the skillet is cooking. Electric skillets can be a bit temperamental. If you notice the skillet is cooking too hot, turn it down. Sometimes, I turn mine down to about 250-275℉ if the potatoes are getting too brown too fast.
- Finish Potatoes in Juices: Once the ham is cooked, remove and cover it to rest and seal it in moisture. Spread the Potatoes all around the skillet to pick up the last bits of the ham juices. Turn the skillet up a bit and finish caramelizing them until they are golden brown and crisp on the edges.
Variations and Substitutions
In many recipes, I offer variations and substitutions, but for this one, I recommend sticking to the recipe as written. It’s tried and true, and it doesn’t need any fillers or add-ins.
The only thing I would recommend is adding more potatoes if you have a larger crowd and can fit them in, as they go fast, and everyone wants more of them!
Ham Recipe FAQs
Estimate 3/4 pound per person for a bone-in ham. Also, consider whether you are serving other meats, especially around the holidays. If you are also serving turkey, you may want to reduce the amount. Or, if you are like us, we love making sandwiches and using them in leftover recipes.
For this recipe, you’ll want to use a bone-in half or picnic ham. Avoid spiral-sliced hams, as they tend to dry out during the long cooking process.
Ham Storage & Freezing Instructions
Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days.
Freeze: The ham also freezes well—wrap it in foil and place it in a freezer bag for up to 3 months. Don’t forget to save the ham bone for soups or cooking beans!
Side Dishes that Pair Well with Ham
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Rustic Ham and Potatoes
Ingredients
- 1 Half Ham or Picnic Ham
- 1 stick butter, ½ cup
- 5 lbs potatoes, peeled & cut into wedges
Instructions
- Place butter in the bottom of the electric skillet and melt it. Add the ham to the skillet, close the lid, and cook at 300 degrees for 15 minutes per pound.1 stick butter
- Place ham and all the juices in the electric skillet. Close the lid and cook at 300 ℉ degrees for 15 minutes per pound.1 Half Ham or Picnic Ham
- About 2 hours before the ham's cooking time is up, place potatoes around the ham. Place the lid back on and cook for the remainder of the time. Turn the potatoes over once or twice while cooking with a spatula or large spoon.
- Remove the ham and cover to rest. Move the potatoes around the entire bottom of the skillet, letting them soak up all the juices of the ham and caramelize until they have browned nicely.
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Notes
Recipe Tips
-
- Cook Ham for 15 minutes per pound to warm through.
- Cut the Ham to Fit: If you can’t fit the ham in your electric skillet, you can cut it down to fit. I have done this numerous times, and it still comes out delicious and juicy. Remember, this is a rustic meal, and you aren’t going for those beautiful spiral cuts. If drastically cutting the ham, you may need to reduce the cooking time to prevent drying the ham out. .
- Watch Skillet Heat: Keep an eye on how high the skillet is cooking. Electric skillets can be a bit temperamental. If you notice the skillet is cooking too hot, turn it down. Sometimes, I turn mine down to about 250-275℉ if the potatoes are getting too brown too fast.
- Finish Potatoes in Juices: Once the ham is cooked, remove and cover it to rest and seal it in moisture. Spread the Potatoes all around the skillet to pick up the last bits of the ham juices. Turn the skillet up a bit and finish caramelizing them until they are golden brown and crisp on the edges.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This recipe was originally published on October 29, 2017, and was updated on September 28, 2024. It includes step-by-step instructions, images, helpful recipe tips, and frequently asked questions.
WOW!!! I cut the ham to fit my electric frying pan and it worked beautifully. My husband is usually the big ham eater, but I couldn’t stay out of it. And can we talk about the potatoes…insanely delicious.
I am so glad you enjoyed this. This recipe is near and dear to our hearts as it’s a family recipe that has stood the test of time. Nothing too fancy but it’s always devoured, so I get why you couldn’t stop going back for more!
Oh my goodness, this is soooooooo good. Family loves it!
Thank you, Julie! Love that your family enjoys this recipe. It sure is one that is special to my family!
Ultimate electric skillet usage! Potato heaven! 🙂
Thank you so much, Sue! I am so glad you enjoyed it! Doesn’t it make the potatoes divine!
About to try this recipe but I just bought a spiral ham! Why do you prefer not to use spiral ham?
You can use a spiral ham with this as well! We just buy one not cut and cut into chunks because Mimi made it that way. I would not put the sweet stuff on it if it comes with that. It will change the taste of it. I can’t wait to hear how it turns out. Also, I always pour all the juice that comes in the package into the skillet.
This looks incredibly good! Great photos! I love roasted crispy potatoes and ham is one of my favorites! I almost made ham tonight but, am going to do it tomorrow because this mom here is tired!
I’m so happy to have found your blog on Meal Plan Monday and Weekend Potluck!
Hi Joanne! Thank you so much! You have made my day! This is my mother in laws specialty! I love Meal Plan Monday and Weekend Pot luck and so glad that we can connect through it! I took a peek at No Plate Like Home and look forward to following along with you!
Gratefully,
Nikki