This Stewed Potatoes with Ham is the kind of dish that warms you up from the inside out and brings everyone to the table. I first cooked this on a rainy Sunday when the pantry held a few leftover potatoes and diced ham from a holiday roast. The combination of tender potatoes, sweet onion, and savory ham in a gently flavored broth felt like an instant family favorite. Within minutes the kitchen smelled like comfort—onions caramelizing in butter, the faint smokiness of ham, and the faint warmth of paprika. It’s unpretentious, forgiving, and exactly the sort of dish that encourages second helpings.

What feels special about this preparation is how the textures play together: soft, nearly falling-apart potato cubes tempered by the little bites of ham, and a broth that is substantial without being heavy. It’s a practical dish that I often turn to when I want a quick, filling dinner or when I need a side that pairs well with roasted vegetables or a crisp green salad. Over the years I’ve learned a few small tricks—use a good chicken broth, don’t over-stir the potatoes while they cook, and mash a few pieces at the end to thicken the broth naturally—that make this modest dish shine every time.

Ingredients

• Potatoes: 2 pounds of starchy potatoes such as Russet or Yukon Gold, peeled and quartered. Choose firm, unblemished tubers; Yukon Gold gives a creamier texture while Russets break down more for a thicker broth.
• Ham: 1 cup cooked ham, diced. Leftover holiday ham, packaged diced ham, or deli ham will all work — for the best flavor choose smoked or honey-glazed ham if available.
• Onion: 1 medium yellow onion, finely chopped. Yellow onions develop a slight sweetness when sautéed and add body to the broth.
• Chicken broth: 3 cups low-sodium chicken broth. Low-sodium lets you control the seasoning; if using regular broth reduce added salt accordingly.
• Garlic powder: 1 teaspoon. I use garlic powder for an even, background garlic note that won’t overpower the potatoes.
• Paprika: 1/2 teaspoon. Sweet paprika adds color and a gentle warmth; use smoked paprika for a deeper, smoky edge.
• Butter: 2 tablespoons unsalted butter for sautéing the onion and enriching the broth. You can substitute olive oil for a dairy-free option.
• Salt and pepper: To taste. Start with 1/2 teaspoon salt and 1/4 teaspoon black pepper and adjust after the potatoes are cooked.
• Garnish: Fresh parsley, chopped, to brighten the finished dish.

Instructions

Sauté the aromatics: In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. The goal is to coax out the onion’s natural sweetness without browning too quickly; lower the heat slightly if it starts to color. Add the ham: Toss in 1 cup diced cooked ham and cook with the onions for 2 to 3 minutes. This step warms the ham and lets it release a bit of flavor into the fat, which will form the base of the broth. If your ham is very salty, taste a small piece and reduce added salt later. Season the potatoes: Carefully add 2 pounds peeled and quartered potatoes to the pot. Sprinkle 1 teaspoon garlic powder, 1/2 teaspoon paprika, and a pinch of salt and black pepper. Stir gently to coat the potatoes evenly; avoid smashing them at this stage to maintain some intact chunks for texture. Add the liquid and simmer: Pour in 3 cups chicken broth, making sure the potatoes are covered. If needed, add a splash of water to fully submerge the potatoes. Increase heat to high and bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 to 25 minutes, or until the potatoes are easily pierced with a fork. Finish and adjust: Check seasoning and adjust salt and pepper to taste. For a thicker, creamier broth, gently mash a few of the potato pieces against the side of the pot with a spoon or potato masher, then stir to incorporate. Stir in a handful of chopped parsley just before serving to add brightness.

Storage Tips

To keep leftovers at peak quality, cool the pot to room temperature for no more than two hours, then transfer to airtight containers and refrigerate. Stored properly, the stew keeps for 3 to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat and add a splash of water or broth if the mixture has thickened. Avoid reheating repeatedly; reheat only the portion you plan to eat. Clear glass or BPA-free plastic containers with tight lids work best to prevent odor transfer and preserve flavor.

Ingredient Substitutions

If you don’t have ham, diced smoked sausage or cooked bacon make excellent alternatives; brown them in the pot first to render flavor. For a lighter protein, use diced cooked turkey or chicken breast. Swap the chicken broth for vegetable broth to make this suitable for those avoiding animal stocks—note that the flavor will be milder, so consider adding a teaspoon of soy sauce or miso for umami. Butter can be replaced with 2 tablespoons olive oil for a dairy-free version. If you want a creamier finish, stir in 1/4 to 1/2 cup milk or cream at the end and gently warm through without boiling.

Serving Suggestions

Serve the stewed potatoes with ham in deep bowls garnished with fresh parsley and a grind of black pepper. It pairs wonderfully with crisp green salads, steamed green beans, or sautéed leafy greens for contrast. For a heartier meal, present it alongside roasted chicken or pan-seared pork chops. For weekend brunch, spoon it over buttered toast or serve with a fried egg on top. A crusty loaf or cornbread is ideal for mopping up the broth.

Cultural Background

Stewed potatoes with bits of ham is a classic comfort approach found across many cuisines where root vegetables and preserved meats are staples. In the American South and parts of Europe, combining potatoes with cured meats and simmering them in a simple stock reflects a pragmatic, no-waste tradition. Leftover holiday hams have historically been repurposed into stews and soups, turning preserved proteins into accessible, economical family meals that deliver maximum flavor with minimal effort.

Seasonal Adaptations

In spring and summer, fold in fresh peas, chopped spring onions, and a squeeze of lemon to brighten the bowl. During autumn and winter, add a pinch of smoked paprika or a few diced carrots and celery for heartier depth. For holiday variations, use applewood-smoked ham and finish with chopped chives and a drizzle of mustard-thyme butter to elevate the flavors for a special occasion.

Meal Prep Tips

To make this ahead, fully cook and cool the stew, then portion into meal-prep containers for grab-and-go lunches. When ready to eat, reheat gently on the stovetop or microwave until steaming. If preparing for a week of lunches, hold the parsley garnish separately and add fresh just before serving. For larger batches, double the recipe and cook in a large Dutch oven — the flavors develop even more after a night in the fridge.

Whether you call it a side or a light main, this stewed potatoes with ham formula is a dependable, crowd-pleasing option that delivers comfort and flavor with minimal fuss. Give it a try, personalize it with what you have on hand, and make it your own — it’s one of those dishes that grows more beloved each time you cook it.