This is one of my favorite uses for leftover ham. I think it's an old Shaker, or maybe Quaker, recipe. This recipe is for a deep dish pie plate about 11" diameter, so you may have to make a few adjustments for the 9" size. Using any crust recipe(top and bottom) that's good for a meat-type pie, fill the bottom with 2 cups ground up ham mixed with ~3tblsp grey poupon style mustard, then top with about half a finely chopped onion, then 1-2 jars of drained medium oysters, add the rest of the chopped onion, black pepper and dab with 1/2 cube butter. No salt is necessary, cause of the ham and butter. Pour 1/2 cup heavy cream over all, add top crust and do at about 325 for 35-45. Haven't done it on the egg yet, trying it tommorow, but have a good feeling it will adapt just fine.