Deep-Dish Ham Pie Recipe

5 5 6
Deep-Dish Ham Pie Recipe
Deep-Dish Ham Pie Recipe photo by Taste of Home
Publisher Photo

Deep-Dish Ham Pie Recipe

Read Reviews
5 5 6
Publisher Photo
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter or margarine
  • 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-boiled large eggs, chopped
  • Pastry for single-crust pie (8 inches)

Directions

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.
Originally published as Deep-Dish Ham Pie in Taste of Home February/March 1997, p53

Nutritional Facts

1 piece: 411 calories, 25g fat (12g saturated fat), 134mg cholesterol, 1220mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 17g protein.

  • 1/4 cup butter or margarine
  • 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-boiled large eggs, chopped
  • Pastry for single-crust pie (8 inches)
  1. 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.
Originally published as Deep-Dish Ham Pie in Taste of Home February/March 1997, p53

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Reviews forDeep-Dish Ham Pie

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pajamaangel User ID: 1603339 217930
Reviewed Jan. 15, 2015

"The taste is nice, but my crust was definitely over done with the time guidelines here. I would add some more color to the recipe next time to brighten it up and add some more flavor."

MY REVIEW
gmusser User ID: 7058241 17869
Reviewed Dec. 27, 2012

"This is the BEST recipe EVER for left over ham. Don't have to tweak or add at all. In fact, my husbnd is from Somerset, PA and he was thrilled to have this taste from home. :) Thanks for posting."

MY REVIEW
redteetop User ID: 2072156 42723
Reviewed Oct. 12, 2012

"My family loves this recipe. I usually make a bisquick crust instead of a pie crust."

MY REVIEW
love_my_life User ID: 2481170 18358
Reviewed Feb. 6, 2012

"One of my favorite recipes & one I make often. My family really likes it!!!"

MY REVIEW
AMWmomofsix User ID: 4493382 15951
Reviewed Oct. 10, 2009

"My husband doesn't like peas so I substituted chopped broccoli. It tastes very good. I thought that the boiled eggs in it sounded a little odd but when I tried it I was pleasantly surprised. It really is a great recipe I have made it quite a few times now."

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