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Ham and oyster pie

edited 3:41PM in EggHead Forum
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.


  • WooDoggiesWooDoggies Posts: 2,390
    BigE,[p]Wow, that sounds fantastic![p]What is the amount of butter.... 1/2 lb? 1/2 stick?
    Let us know how it turns out. Thanks!

  • WooDoggies,[p]Sorry, half a stick, not a pound. BTW, as crazy as it might sound, it makes an awesome breakfast the next day. Take care.[p]Ernie
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