Ingredients
1
bag (28 ounces) frozen diced potatoes with onions and peppers, thawed
2
cups shredded Cheddar and Monterey Jack cheese blend (8 ounces)
1
can (10 3/4 ounces) condensed cream of celery soup
1
container (8 ounces) sour cream
3-pound fully cooked smoked boneless ham
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Mix frozen potatoes, cheese, soup and sour cream in cooker. Cut ham lengthwise in half; place ham on potato mixture.
Cover and cook on low heat setting 5 to 6 hours or until potatoes are tender.
Remove ham from cooker; place on cutting board. Gently stir potatoes well before serving. Cut ham into slices; serve with potatoes.
