2 cups diced cooked ham
1 cup milk
1 cup boiling water
2 can Mexicorn whole kernel corn -- drained
1 can condensed Cheddar cheese soup
1 package cheesy scalloped potatoes - (7 13/16 oz)

In 3 1/2- to 4-quart crockpot, combine all ingredients; mix well, making sure potatoes slices are covered with sauce. Cover; cook on LOW for 8 to 10 hours or until potatoes are tender. This recipe yields 4 servings.