Earl Cooks Ham Steak, Rainbow Carrots & Russian Banana Fingerling Potatoes

I have posted about cooking this dish before, though not quite in this combination of ingredients. I found some lovely rainbow carrots and fingerling potatoes to which I added onions, celery, cream of mushroom soup and a ham steak. This is one of the best ways to use ham, and creates a dish which is both loaded with veggies and meaty and savory, and is a one skillet dish that feeds the soul and the body.

⚉ I start by sauteing the ham steak to give it a bit of browning, even though the steak is fully cooked. It adds a fuller flavor to the dish with just those few minutes of browning.
⚉ When that step is complete, remove the ham to a plate so as to not over cook it. To the pan, I add the carrots and potatoes. These take the longest time to cook. I add to the pan about a half cup of water and cover, allowing them to cook until almost done.
⚉ Then I add one yellow onion quartered and separated into chunks, and distribute them on top of the veggies to cook.
⚉ Now add the cream of mushroom soup ans stir into the potatoes & carrots. Allow them to cook without the cover. The dish is best when the soup blends with the veggies and reduces.
⚉ Add the celery, cut into chunks and return the ham to the top to heat-through again, with the veggies. And there you have a satisfying dinner for 4, depending on how thick the ham steak is.

Hint's
⚉ Don't add salt. The canned soup and ham already have LOTS of salt. The reduced soup make a nice sauce—unless it is too salty to eat!
⚉ Use small potatoes or cut into small pieces. YOu can also use baby carrots. Smaller hard veggies reduce cooking time drastically.
⚉  Us any herbs or seasoning you like that DON'T ADD MORE SALT. Be careful if you chose to season with Worcestershire or Soy sauces, since they are quite salty.