Ham And Corn Pie Recipes

DEEP-DISH HAM PIE

Steps:

• Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.

HAM POT PIE

Steps:

• Preheat oven to 425 degrees.Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
• Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
• Add salt, pepper, thyme, and poultry seasoning.
• Sprinkle flour into skillet and cook and stir for 1 minute.
• Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
• Stir in ham. Check for seaosning and add more salt and pepper if desired.
• Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
• Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
• Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
• Place on a baking sheet and bake for 30 minutes.

HAM AND CHEESE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
• Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
• Bake in preheated oven until golden brown and set, 50 to 60 minutes.

HAM AND CORN BAKE - EASY AND YUMMY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
• In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
• Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

HAM AND CORN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In large bowl, mix ingredients. Pour into baking dish.
• Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.

IMPOSSIBLY EASY HAM AND CHEDDAR PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

CHEESY HAM AND CORN PIE

Steps:

• Saute onion, pepper in butter in large skillet until soft, remove from heat.
• Beat eggs and milk in large bowl until blended.
• Add onion and peppers mixture, ham, corn, cheese, worcestershire sauce and seasoning, mix well.
• Preheat oven to 350 degrees.
• Prepare pie dough.
• Can use your own or prepared crust or a mix.
• Roll out a little more then half for bottom crust, place in a 11x17 baking dish, spoon in ham mixture.
• Roll out remaining crust and fit over filling.
• Pinch together and crimp or flute.
• Cut steam vents in top.
• Place on a cookie sheet or foil.
• Bake in preheated oven for 1 hour or until pastry is golden brown.
• Let stand a few minutes and then cut in squares.

HEARTY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
• Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
• Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

HAM AND CORN PIE

Steps:

• Arrange the ham or cold meat on the bottom of a shallow pie dish or baking dish.
• Melt butter in saucepan and add the flour, salt, pepper, and brown sugar.
• Add the milk gradually and cook over heat until the mixture thickens, stirring all the time.
• Add the onion, corn and eggs. Mix well. Do not boil.
• Remove from the heat and turn into the pie or baking dish.
• Put in a pan of hot water and bake in a 375°F oven for 45 minutes or until the mixture is firm.

PORK & HAM PIE

Steps:

• Bring a large pan of salted water to the boil, then boil the eggs for exactly 7½ mins. Cool in cold water, peel and set aside. Tip the pork, sausagemeat, ham, sage and onion into a large bowl. Season generously and add a few shakes of Tabasco. Mix well with your hands until completely combined. Take about 1 tbsp of the mix, shape into a small burger and fry in a pan. Taste for seasoning. Slightly over-seasoned is perfect.
• Melt a few tbsps lard, brush a 1-litre terrine dish with an even layer of the melted fat, then dust with flour. To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto the surface and knead until it all comes together.
• Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge. Take about two-thirds of the pastry dough and shape it into a rectangle roughly the width and length of the dish. Lay the dough into the terrine and, using your fingers, press it into the bottom, the corners and up the sides of the dish until it comes to the top and hangs over the rim a little.
• Take half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in. Use your fingers to make a trench down the middle of the meat. Trim the tops and bottoms off the eggs, lay them, in a row, along the trench, then season. Trimming the eggs like this ensures that each slice of pie will contain both egg white and yolk.
• Take the rest of the meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with the beaten egg, then roll out the rest of the pastry to fit over the pie.
• Pinch edges together to fix the top. Brush top generously with egg and pierce three holes along the top. Heat oven to 200C/fan 180C/gas 6. Place pie on a baking sheet and bake for 30 mins. Lower the heat to 180C/fan 160C/gas 4, then continue to cook for another hour. Leave to cool. Carefully turn dish upside-down onto a board and use the sides of the paper to pull the pie out of the dish. If sides aren't brown enough, return it to the oven on a baking tray at 200C/fan 180C/gas 6 until coloured. Cool, then chill in the fridge.
• If you want to fill the pie with jelly, soak the gelatine in cold water and warm the stock until hot, but not simmering. Remove the gelatine from the water and squeeze to remove excess liquid, then stir into the stock to dissolve. Leave to cool to room temperature, then transfer to a squeezy bottle. Pour the jelly into one of the holes until it comes to the top. Place the pie on a dish in the fridge until the jelly has set, then repeat twice more, so the jelly has filled each hole. Leave to set in the fridge overnight.

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.