Thursday, March 21, 2013

Leftover Ham: Cheesy Ham Pot Pies

Leftover ham is a wonderful problem to have. After 5 days of eating ham, last night Trevor still said this was the best ham ever. 

This has been one of our favorite leftover ham recipes.  The crispy pie crust gives way to reveal that hot creamy interior that is so delicious. 


You can serve it as a whole pot pie or make it for individual serving sizes.    The 1.5 cup ramekin size would be good for someone with a huge appetite.  For us, the perfect individual size is doing this in a large muffin tin.

Cheesy Ham Pot Pies

by www.nibblemethis.com
Prep Time: 1 hour
Cook Time: 30 minutes

Ingredients (4 medium or 6 small pot pies)
  • 1 pie crust recipe (I used Cream Cheese Crust from the book Savory Pies by Greg Henry)
  • 1/4 cup butter
  • 1/4 cup onion
  • 2 T jalapeno, seeded diced
  • 1/4 cup all purpose flour
  • 1 1/2 cup beef stock
  • 1/2 cup half and half
  • 3 oz block colby jack, shredded
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp season salt
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flake
  • 2 1/2 cups diced ham
  • 2 cups frozen mixed veggies
Instructions
  1. Preheat a charcoal grill to 425f, set up for indirect heat. (For Big Green Egg, platesetter legs down, use a spacer between the plate setter and pie pans.)
  2. In a medium sauce pan, melt butter and saute onion and chile for 5 minutes. Stir in the flour to form a roux. Whisk in the stock, about 1/4 cup at a time, whisking until well blended each time. Whisk in the half and half.
  3. Add the cheese to the mixture in small batches, stirring until well blended. Add the seasonings and taste the sauce. Adjust with salt/pepper as needed. Stir in the ham and veggies, remove from heat.
  4. For single large pot pie - Place bottom crust in a greased 9" stoneware pie pan. Pour pie filling in. Top with the top crust and seal edges with a fork. Slice or poke holes in top.
  5. For large individual pot pies - Cut pie dough discs into uneven fourth's as shown in the pictures. Roll one of the larger fourths into a 6" circle and fit into 1.5 cup greased ramekin. Fill to the top with the ham mixture. Roll one of the smaller fourths into a 3-4" circle and top the ramekin. Seal edges with a fork. Repeat with three more ramekins.
  6. For medium sized individual pot pies - do as above but divide dough into sixths. and use a large muffin tin.
  7. Baste with egg-wash. Bake on the grill until he crust is golden and crispy, about 30-40 minutes.
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For the ramekin version, cut in half and then off center because the bottom crust needs to be bigger than the top.

For the muffin pan version, we just cut into sixths.

Don't worry about them being perfectly round when you roll them out.  Unless you're into that kind of thing.

Fill to the top and then cover up.

While making the rest and getting ready, I covered each with a moist paper towel to keep the top crust from drying out.

Pinch and crimp, pinch and crimp.

The spacers between the plate setter and pan keep the bottoms from burning.  The "spacers" are just some stainless steel hooks but you could use many things like a trivet.

Better shot of the spacers under the ramekins here.

Like with any pies, cover the edges with foil after a while for even browning.

Steamy and delicious!


What is your favorite way to use up leftover ham?

20 comments:

  1. I buy spiral cut hams from Costco for a Sunday dinner then have what seems like a million pounds left. My kids love it, but I need to find new ways of using up the ham. This pot pie is a really good idea, and in ramekins even better.

    Velva

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  2. I have said once already this week that I rarely copy anyone's recipe, but this is too good to pass up. Bookmarked and "ham slice" is on the shopping list.

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  3. I like your idea of making them in a muffin tin! These are super delicious comfort food! Love the sound of that cream cheese crust.

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  4. I agree - leftover ham is a wonderful thing - you have certainly come up with a very good use for it! omelette are usually my go to!
    Mary x

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  5. These look fabulous. That pie crust is amazing. I still cheat and use the store bought. Some day I will make my own. Honestly I never even thought of ham pot pie, but really why not. What awesome flavors.

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  6. What a great idea, my gets get fed up of having left over ham on sandwiches so this is a fab alternative.

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  7. Chris, this looks so good! I'm half English and half Southern, so I'll put anything into a pie. Love to make individual pies, but I've never used the muffin tin as it would make a bit too small a serving for me - don't have a huge appetite, but I tend to eat a lot of pie!

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  8. Seriously? It's nine in the morning and I totally want one of these RIGHT NOW! I love chicken and beef pot pies but I have never thought to do ham. Brilliant!

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  9. oooh, they're so pretty! i will definitely be trying these after Easter. i LOVE me some ham. usually i chop it up and put it in a pan with cheesy potatoes, but i need to switch it up a bit.

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  10. These pies are so cute! And we all know that cute food is pretty much always awesome.

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  11. Gosh, the only thing I usually do with leftover ham is make sandwiches.... talk about boring compared to this :) LOVE that you used a cream cheese crust!!! They look amazing!!

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  12. Yum! And I've got a slice of ham and all the fixings!!!

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  13. Ok. Which did you like better ramekins or tins? GREG

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  14. That pot pie is calling my name. Wish I had it for breakfast.... no really! I'm starving.

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  15. I've always been a big fan of pot pie - even the frozen ones mom served as a kid. Yours look lika a totally delicious way to use the ham leftovers.

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  16. Those little pies are so cute, Chris! This is a great idea for leftover ham!Love the recipe!

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  17. OMG I love your individual mini pot pies! Now I wish I had some leftover ham to make these!

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  18. Would you cook them at the same 425 temp if you bake them in the oven? Thanks!

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  19. Have you ever tried making it and freezing it? I was thinking of one large pie and freezing it for a few months out. We had so much leftover that we have been doing breakfast sandwiches and eating with the other Christmas leftovers that it would be nice to make & freeze for a few weeks down the road for an easy dinner. Wondering how long you'd bake from frozen state??

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