Scalloped Potatoes & Ham

This dish is an 'after' Easter tradition for my family. There was always leftover ham and potatoes that needed to be used up. You don't need to wait until Easter to make this, but it is a quick way to make a new dish with leftovers.
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Scalloped Potatoes & Ham
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2 cups cooked ham, sliced thin
4-5 potatoes, sliced 1/4 inch thick
1 can cream of mushroom soup
1/4 cup chopped pimentos
1/2 cup milk
1/2 cup water*
1/4 teaspoon black pepper
1/2 teaspoon salt, to taste
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Pre-heat oven to 350 degrees. Peel and slice potatoes 1/4 inch thick. In medium saucepan, cover potatoes with water and bring to a boil. Boil for 5 minutes, drain reserving 1/2 cup water*. Mix soup, water, milk, pimentos, pepper and salt together. In a 2-quart casserole dish, layer half of potatoes, ham, and soup mixture. Repeat layers ending with soup mixture. Bake at 350 for 35-40 minutes.