Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Step 2

Spread out chopped ham on the bottom of the prepared dish.

Step 3

Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.

Step 4

Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.

Step 5

Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.

Step 6

Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.

Step 7

Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.

Step 8

Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.

Step 9

Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.