photo by mayzee48
- Ready In:
- 2hrs 30mins
- Place ham in large pot and cover with water.
- Boil to make ham broth.
- Cut ham into cubes and set aside.
- Place potatoes in broth to cook while you are mixing dough.
- In large mixing bowl, mix flour, eggs, and milk to form soft dough.
- You may need to add a little more milk.
- Roll dough to 1/8" to 1/4" thickness (depending on preference).
- Cut dough into 1" by 3" rectangles.
- Drop dough into broth one piece at a time.
- Cook until dough is done.
- Add ham.
- Salt and pepper to taste.
- Add parsley for color.
Questions & Replies
Central PA soul food! My sister taught me this recipe while I was visiting. The recipe above is a little vague because it’s one of those dishes where exact measurements aren’t necessary. This size of the ham and how much water and potatoes etc is flexible. I make this with leftover ham or ham hocks too. A picnic ham is perfect too. Best to leave potatoes in large chunks because they start to disintegrate. You can add an onion in chunks and a few bay leaves in the ham stock. She usually has a can of white beans out because some people like to add some to their bowls. Also a little baking powder added to the dough will give a slightly lighter texture to the slip crust. Yum, I’m making a pot right now!
I grew in south central PA and this is the recipe I grew up with. It was a staple for our family as well. If we heard our grandmother was making this for dinner the whole family was there. We always called to let everyone know. I have made it for many people who never heard of it and most have loved it.
So I grew up eating this - Western PA native, one of the things my Nan taught me is if your broth is a little weak, combine equal parts beef bouillon and chicken bouillon (she always said Red and White makes pink) I’m not sure why this works, but it does, and we’ve always done this with ham noodles and ham pot pie. Just to help if your bone/shank didn’t do enough of the heavy lifting :)