Alma Rudder’s Crockpot Ham and Scalloped Potatoes

This recipe is a keeper!  We scoured over our recent Pinterest post and various cook book’s we have hanging around and found a crock pot recipe for Ham and Scalloped potatoes to use up the ham from Easter that didn’t make the Split Pea Soup.  In our Fix It And Forget It Crock pot cookbook there was a recipe that had 7different names of people who had submitted the same recipe.  This is how these cookbooks are created, reader submissions, so if there are a lot of name attached, it must be good.  At the very bottom of this recipe there was a variation for a creamier sauce by adding milk with the condensed soup that was submitted by an Alma Weaver.  So hubby though we should give this recipe a try.  And if you know my husband he likes to change names around a bit and have a bit of fun.  So he said it was Alma Rudder’s recipe.   

So now you are wonder who Alma Rudder is or was, right?  Well if you are around our age or older you grew up watching various soap opera’s when you could.  In my house my sisters were big soap fans.  If I remember right there was a few they would watch together and then some that maybe one would watch and the other didn’t. There was The Doctor’s, As the World Turns or The Edge of Night. Then there  was one in particular that I would watch and when it was just me living at home I would catch my Mom and even my Dad watching.  It was Another World!  And I watched it until the show ended in 1999.  Well come to find out, Hubby watched Another World when we were in College together!  He has this memory for people’s names and some how when he saw the variation by Alma Weaver he was reminded of the evil Alma Rudder, Mac and Rachel Cory’s housekeeper who came to avenge the death of her brother!  And that is my husband, a man with a good memory for names and a good sense of humor.

Ham and Scalloped Potatoes

6 to 8 slices of ham
8 to 10 medium potatoes, thinly sliced
2 onions, thinly sliced
Salt to taste
Pepper to taste
1 cup grated cheddar cheese
10 3/4 oz. can cream of mushroom soup
Approximately 1 cup of milk

Slice potatoes and onions with a mandolin slicer for thinness.  Put half of ham, potatoes and onion in crock pot.  Sprinkle with salt, pepper and cheese.  Repeat layers.

Combine soups and milk and spoon over top.  Sprinkle with paprika.  Cover. And cook on low for 8 hours or high for 4.


More Ham…and Scalloped Potatoes

More leftovers? Yup that is right, we had ham leftovers to use up.  So what do you do with Ham Leftovers…..Ham and scalloped potatoes.

Now I could of used my moms recipe, but I don’t believe she ever wrote it down.  She would just throw something together and the outcome would be good.  But that wasn’t what I was looking for.  I wanted a recipe that if I liked it I would have it the next time we had ham leftovers.  What I liked about this recipe is the sautéed onions and cheese that was added.  I also added a bit of fresh thyme to the sauce.
So, while I am typing this I was just thinking….is Ham the traditional Christmas dish?  Turkey is
Thanksgiving, and I see Ham as an  Easter staple, so what is the traditional Christmas meal? 

Ham and Scalloped Potatoes (From Food Network)


2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese

Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly. (Test the potatoes to make sure they are done.  It may take a few more minutes to assure they are tender)


Ode to Meat and Potatoes Mary!

This was always a staple in my house when I grew up.  We were a meat and potatoes family.  Up until a couple of years ago, if you went to my mom’s house for dinner you would get meat and potatoes  for dinner.  It would be meatloaf, pot roast, mashed potatoes, boiled potatoes and if you were lucky, creamed potatoes.  Well, if it was Christmas Eve then you would get creamed potatoes and Prime Rib!  Yeah, more meat and potatoes.  

So with Easter wrapping up and some leftover ham in the refrigerator wither waiting for split pea soup or a quick dinner.  But, you really don’t need to wait until you have leftovers to make this dish.  Just pick up a couple of ham steaks in the meat case, cut them up to about 2 inch cubes.   I like to leave the skins on the potatoes and use my mandolin slicer to make them super thin.  Putting this all together and waiting for it to bake makes me want to call my Mom and thank  her for her meat and potatoes inspirations!

Ham and Scalloped Potatoes



6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon dried basil or dried parsley
1 teaspoon salt
1/2 teaspoon dried
1/4 teaspoon pepper
3 cups 2% milk
6 cups thinly sliced potatoes (I leave the skins on, but some recipes call for peeled)
1-1/2 cups chopped fully cooked ham
1 small onion, grated


In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.

Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.

Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 521 calories, 28 g fat (16 g saturated fat), 99 mg cholesterol, 2,343 mg sodium, 47 g carbohydrate, 5 g fiber, 19 g protein.
Originally published as Scalloped Potatoes with Ham in Taste of Home April/May 1999, p39

Pictures don’t do it justice

We hosted Easter dinner this past Sunday at our house for my husbands Mother, sister and brother-in-law and for my mother as well.  With our family we had a total of 8 and then additional guest for dessert.  We wanted a simple, yet flavorful dinner that would provide some leftovers and a ham bone to make split pea soup.  When I mentioned tat we were hosting Easter at our recent dinner club and preparing a ham, our southern artist friend mentioned that she makes a Whiskey and Cola Glazed Ham form Emeril Lagasse that is very tasty.  So I asked her to send the recipe along via email when she got a chance, and she did.  We received the ham recipe and then a link to her blog for a sauce to make for the ham called Jezebel Sauce,  from a recipe book her grandmother had given her.

The ham recipe was pretty easy and instead of a fresh ham I got a semi boneless Sugardale Ham to make it that much easier.  The kicker to this ham was the sauce.  I am sure you will be puzzled at the ingredients, but trust me, it was delicious.

Pictures really don’t do this ham any justice! 

Fresh Baked Ham with Whisky and Cola Glaze


1 (8-pound) fresh ham (shank and leg of pork)
2 teaspoons salt
1 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
Whole cloves
1 cup packed dark brown sugar
1/2 cup whisky
4 cups cola drink


Preheat the oven to 325 degrees F.

With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.

Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.

Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.

Essence (Emeril’s Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Jezebel Sauce

You find it in cookbooks from Louisiana back to the 1950s at least, and it probably goes back farther than that. Jezebel sauce can be served as a side to pork, beef, or chicken, or it can be poured over cream cheese and eaten like a dip with crackers.

10 oz. jar pineapple preserves
1o oz. jar apple jelly
6 oz. jar horseradish
1/2 can dry mustard. (1 1/2 0z. size)
1 tsp. ground black pepper

Mix all ingredients. Let chill in refrigerator at least 1 hour before using.