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.
Then glazed it with a coke/brown sugar glaze and let it finish to 145f.
Carved it up and we ate a lot of it
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.
- 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.
The second batch was done in an extra-large muffin tin
Brushed with an egg wash and cooked about 30 minutes. We covered the edges after 20 minutes for even browning.
Both versions were crispy, both tasted great, and they took about the same length of time.
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.
If you have a bunch of leftover ham after Easter coming up, give these a shot.