Ham Pie

I love ham pie, my  family loves ham pie...it is a treat we all look forward to.

Every year, I eat mostly just the inside and toss the crust. I don't know why, I just do. So this year, I'm making a crustless ham pie with puff pastry on the top.

It isn't hard to make, it's just a lot of prep work.

Start by cubing all your meats (ham, procuitto and pepperoni)

and cheeses (provolone and basket cheese).

If you are not familiar with basket cheese, you can find it in specialty cheese department of your grocery store. My grocery store only carries it at Easter time. But I live in a rural area.

*Kitty---looking for any pieces that may have fallen on the floor.

Beat 12-16 eggs with 1/4 cup of grated parmesan and a little pepper (if the procuitto is peppered, then omit the pepper here). I buttered a 9x13 pan and put the meats and cheeses in and poured egg mixture over the top of  them. The egg should just cover the meat and cheese. I covered loosely with foil and put into over for 30 minutes at 350 degrees.

At 30 minutes, I roll out 1 sheet of puff pastry to cover the 9x13 pan, brushed with egg, recovered with foil and put back into the oven for another 30 minutes. Uncovered and baked another 20 minutes. Oh my gosh...It smells so incredible! But I prefer my ham pie cold.

Ham Pie

(I am not sure where the recipe originally came from, we have been using this recipe for years)

1 lb Ham-cut in small cubes

1/2 lb Prociutto-cut in small cubes

1 stick Pepperoni-cut in small cubes

1/2 lb Provoline-cut in small cubes

1/2 lb Basket cheese-cut in small cubes

1/4 grated Parmesan cheese

a little pepper to taste

12-16 Eggs

1 sheet Puff pastry

(a little flour for rolling at the puff pastry)

1 egg for brushing

Preheat oven to 350.

Cube all meats and cheeses.

Beat 12-16 eggs with 1/4 cup of grated parmesan and a little pepper (if the procuitto is peppered, then omit the pepper here). I buttered a 9x13 pan and put the meats and cheeses in and poured egg mixture over the top of  them. The egg should just cover the meat and cheese. I covered loosely with foil and put into over for 30 minutes at 350 degrees.

At 30 minutes, I roll out 1 sheet of puff pastry to cover the 9x13 pan, brushed with eggwash (mixed with a little water), recovered with foil and put back into the oven for another 30 minutes. Uncovered and baked another 20 minutes.