Recipes and Ideas

Zesty Potato-Ham Casserole

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  • * 2 1/2 cups cubed leftover Cook's® Bone-in Ham (1/2-inch cubes)
  • * 8 medium potatoes, peeled, cut into 1/2-inch cubes (about 6-1/2 cups)
  • * 1 medium onion, chopped (about 1/2 cup)
  • * 1 medium green bell pepper, chopped (about 1 cup)
  • * 4 teaspoons chopped fresh thyme
  • * 1 1/2 tablespoon olive oil
  • * 1-1/2 tablespoons olive oil
  • * 1-1/2 teaspoons ground black pepper
  • * 2 cups shredded sharp Cheddar cheese
  • * 1 medium tomato, seeded, chopped
  • * Additional fresh thyme leaves (optional)


  1. Prepare outdoor grill for medium heat. Spray two 18x24-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with one half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches.
  2. Grill 20 minutes, or until potatoes are tender. Remove from grill; carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches; grill an additional 10 minutes.
  3. Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill; close lid of grill. Grill 5 minutes, or until cheese is melted. Garnish with additional thyme leaves, if desired.


Great Substitute: If using unprepared Cook's® Bone-in Ham Steak, heat ham according to package directions before cutting into chunks.

Use Your Oven: Preheat oven to 375°F. Assemble and seal foil pouches as directed; place on ungreased baking sheet. Bake 1 hour, or until potatoes are tender. Open pouches, add ham and chopped thyme, then continue as directed, baking instead of grilling for times specified in recipe.