Ham and Yukon Gold Potato Cakes

6 tablespoons (about) butter
3 cups finely chopped leeks (white and pale green parts only;
from 3 large leeks)
1/2 teaspoon dried thyme
1 1/2 teaspoons sugar
1 1/4 pounds Yukon Gold potatoes, peeled, coarsely grated,
squeezed dry in kitchen towel
4 ounces thinly sliced ham, cut into 1x1/4-inch strips
1/4 cup all purpose flour
1 large egg, beaten to blend
1 teaspoon salt
1/2 teaspoon ground black pepper

Melt 2 tablespoons butter in large nonstick skillet over medium
heat. Add leeks and thyme; sauté until leeks begin to soften, about
4 minutes. Cover; reduce heat to low. Cook until leeks are tender,
stirring often, about 8 minutes. Add sugar; sauté uncovered until
leeks are very soft, about 4 minutes. Transfer to medium bowl; cool.

Preheat oven to 250F. Place large rimmed baking sheet in oven. Mix
potatoes, ham, flour, egg, salt, and pepper into leek mixture in
medium bowl. Melt 2 tablespoons butter in large nonstick skillet over
medium heat. Working in batches, add potato mixture by 1/4 cupfuls to
skillet; flatten each to 3- to 3 1/2-inch round. Sauté until brown
and cooked through, about 4 minutes per side. Transfer potato cakes
to baking sheet and keep warm in oven while preparing remaining
potato cakes. Add more butter to skillet as needed for each batch.

Thanks Vernalisa