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Deep-Dish Ham Pie

 Deep-Dish Ham Pie
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
6 ServingsPrep: 10 min. Bake: 25 min.


  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1 teaspoon dried minced onion
  • 2-1/2 cups cubed fully cooked ham
  • 1 cup frozen peas, thawed
  • 2 hard-cooked eggs, chopped
  • Pastry for single-crust pie (8 inches)


  • Melt butter in a saucepan; stir in flour, salt, mustard and pepper
  • until smooth. Gradually add milk and onion; bring to a boil. Cook
  • and stir for 2 minutes or until thickened. Stir in ham, peas and
  • eggs. Pour into an ungreased 8-in. square or 11-in. x 7-in. baking
  • dish. On a floured surface, roll pastry to fit top of dish; place
  • over filling. Seal and flute edges; cut slits in the top. Bake at
  • 425° for 25 minutes or until crust is golden brown and filling
  • is bubbly. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 411 calories, 25 g fat (12 g saturated fat), 134 mg cholesterol, 1,220 mg sodium, 28 g carbohydrate, 1 g fiber, 17 g protein.

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Deep-Dish Ham Pie (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer