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Cheesy Ham Pot Pies - Idea for Easter ham leftovers

I did a test run on an Easter ham this weekend.  It was a semi-boneless cured and smoked ham.  Gave it a sweet rub and smoked it on the Egg until it reached 135f. 

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Then glazed it with a coke/brown sugar glaze and let it finish to 145f.

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Carved it up and we ate a lot of it

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But 7.5 lbs is a lot of ham for a family of 4 so of course we had plenty for leftovers.  So today I made some cheesy ham pot pies.


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  • The crust was a cream cheese pie crust recipe from the book Savory Pies
  • The filling was sort of a veloute sauce, cheese, 2 cups of mixed veggies, onions, jalapeno, and 2 1/2 cups of diced ham

I set the egg up at 450f, platesetter legs down.  I tested it in two batches. 

The first batch was done in 1.5 cup ramekins.

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The second batch was done in an extra-large muffin tin

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Brushed with an egg wash and cooked about 30 minutes.  We covered the edges after 20 minutes for even browning.

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Both versions were crispy, both tasted great, and they took about the same length of time.

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But the extra large muffin tin ones seemed to be just about the right size.  They looked a bit small to me but one filled me up.

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If you have a bunch of leftover ham after Easter coming up, give these a shot. 

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