I made this using leftover smoked shoulder, figuring that the texture/taste of it would compliment the potatoes. I was a bit dissapointed, though, because the first step (cooking the ham with the onions) eliminated the texture/flavor of the smoked shoulder. Also, I made this dish ahead of time, let it cool in the refrigerator, and the heated it for dinner. The time it spent in the fridge thickened it, for initially it was too thin. Still, it was warming and filling, especially served with cornbread.
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I made this using leftover smoked shoulder, figuring that the texture/taste of it would...