Scalloped Potatoes, Picnic Ham, Corn, Snap Peas

I started early today (9 am) by putting the picnic ham into the slow cooker. I added water to try to draw out the excess salt during cooking. I shut the slow cooker off at 2:30 pm and let it sit for an hour. I then removed it, let is sit to drain and took out the bone(s).
I then removed any gristle and fat, as you can see there was a fair amount.

The ingredients for the scalloped potatoes are basic. You can slice to potatoes by hand if all you have is a knife. To save alot of time in slicing get one of these slicers it is a good "time" investment.

I then put a pot on with salted water. I peeled the potatoes and sliced them and added them to the pot. This is where you have to pay attention to the potatoes...they can not cook too long otherwise the slices just fall apart. When the potatoes are tender but still firm, in other words they taste like they need a few more minutes; remove them from the boiling water and drain. I them dump them into a pan carefully and pour over a cheese sauce. I have made my own in the past, but this is faster.

Sprinkle shredded cheese over the top and put into a 400 oven for 15 minutes. The last stage of cooking, I put the broiler on to brown the cheese and make it look nice.

The snap peas were prepared by my helpers. These were washed and went into a bowl which was covered with plastic wrap (the wrap did not touch the peas) and put into the microwave on high for 90 seconds. After cooking, the accumulated water was drained out and a pat of unsalted butter was added as the final touch.

I cooked the frozen corn in the microwave on high for 3 minutes, stirred and then another 2. I did not add any additional liquid, and it was finished with a pat of unsalted butter.