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Place a slice of ham in the bottom of a Dutch oven or a baking dish with a tight fitting lid to keep the steam in. Cover the ham with a layer of thinly sliced raw potatoes and then a layer of sliced onions/ Alternate to the top of the baking dish, making ham the top layer. Season with salt, pepper and a dash of paprkia (seasoning should go over potatoes and onions). Cover with milk into which the flour has been mixed. Bake 2-4 hours in a bean hole.
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