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Plantation Ham Pie

 Plantation Ham Pie
Pretty parsley pinwheel top this hearty casserole filled with a saucy mixture of broccoli, ham and onion. "It also can be made with asparagus instead of broccoli," suggests Sharon White of Morden, Manitoba. "With a green salad, it's a satisfying supper."
6 ServingsPrep: 20 min. Bake: 20 min.


  • 4 cups cubed fully cooked ham (2 pounds)
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup 2% milk
  • 2 cups fresh or frozen broccoli florets
  • 2 cups biscuit/baking mix
  • 1/2 cup water
  • 1/2 cup minced fresh parsley


  • In a large skillet, saute ham and onion in butter until onion is
  • tender. Combine soup and milk; stir into ham mixture. Add broccoli;
  • heat through. Pour into an ungreased shallow 2-1/2-qt. baking dish.
  • Combine biscuit mix and water until a soft dough forms. On a lightly
  • floured surface, knead dough 10 times. Roll out into a 12-in.
  • square; sprinkle with parsley.
  • Roll up jelly-roll style. Cut into 12 pieces; place over the ham
  • mixture. Bake, uncovered, at 425° for 20-25 minutes or until
  • biscuits are golden and ham mixture is heated through and bubbly.
  • Yield: 6 servings.

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Plantation Ham Pie (continued)

Nutritional Facts: 1 serving (1 each) equals 426 calories, 22 g fat (8 g saturated fat), 69 mg cholesterol, 2,149 mg sodium, 34 g carbohydrate, 2 g fiber, 23 g protein.