Every family has them – the black sheep, odd holiday tradition(my family always drank pink pineapple-grapefruit juice on Christmas morning), or even the really strange recipe. Tonight, I am preparing the really strange recipe – Ham Pie. I’m not sure exactly where this recipe originated. I just know that my mother’s side of the family has always made it. My own children love it. I recently taught my middle son how to make it. (Isn’t it nice when they call mom for a recipe?) Many folks outside of our family think this is a weird recipe, but it you love ham and eggs (not to mention pie), you might want to give it a try.
- ready made pie crust (OK, you can make it from scratch)
- all of the chunks of leftover ham that won’t just slice off the bone (in times of desperation, I use the cubed ham that is pre-packaged, but it is not the same)
- 6-8 eggs
- salt and pepper
First, decide if you want a top and bottom crust or just a top crust. Tonight I just went with a top crust because I am “trying” to watch the calorie intake. If you want both, roll out one crust and place it into a pie plate overlapping the sides a bit. Boil the ham chunks in water(just enough to cover them). Use a slotted spoon to dip out the ham into the pie crust. Pour in just enough of the water from the pan to almost cover the ham. Crack 6-8 eggs into the mixture. Salt and pepper the eggs.
Roll out and place the top crust over the mixture and “flute” the edges. After all, you want to make it fancy!
Bake at 400 degrees for 20 minutes. At this point, I take it out and add a “foil ring” over the edges to keep them from burning and bake another 10-15 minutes.
Let it rest for about 5 minutes. Cook and serve.