Ham And Oyster Pie Recipes

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SOUTH JERSEY OYSTER PIE



South Jersey Oyster Pie image

An old favorite from when Absecon Oysters were known world-wide.

Provided by Charlie in Fla

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

½ pound bacon
1 double crust ready-to-use pie crust
1 small onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
3 tablespoons all-purpose flour
¾ cup heavy cream
24 oysters, shucked with liquid reserved
½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Steps:

  • Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.
  • Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
  • Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 33 g, Cholesterol 115.7 mg, Fat 30.6 g, Fiber 2.3 g, Protein 21.5 g, SaturatedFat 10.9 g, Sodium 659.2 mg, Sugar 0.9 g

HEARTY HAM PIE



Hearty Ham Pie image

I've been making this pie for a few years now. I like to vary the vegetables and meat depending on what I have on hand. I've made it with leftover turkey, sausage and lamb roast. In summer, it's a perfect brunch meal with a salad; in winter, add a loaf of homemade bread for a great dinner.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chopped fresh broccoli
1/4 cup chopped green pepper
1/4 cup chopped fresh mushrooms
3 tablespoons chopped onion
1 garlic clove, minced
2 teaspoons vegetable oil
2 cups chopped fully cooked ham, divided
1-1/2 cups shredded Swiss cheese, divided
1 unbaked pastry shell (9 inches)
4 large eggs, beaten
1 cup half-and-half cream

Steps:

  • In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350° for 45-50 minutes or until knife inserted in the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.

Nutrition Facts : Calories 460 calories, Fat 30g fat (14g saturated fat), Cholesterol 218mg cholesterol, Sodium 864mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

HAM POT PIE



Ham Pot Pie image

Easy (short-cut) vegetable and ham pot pie (perfect to make with Easter or Christmas leftovers!)

Provided by Chelsea Lords

Categories     Dinner

Time 1h

Number Of Ingredients 22

2 yukon gold potatoes, (cut into small chunks (I leave the peel on!))
1 cup fresh carrots, (sliced)
1 cup frozen green peas
2 cups chicken stock
1 tablespoon olive oil
1/4 cup yellow onion, (finely chopped)
2 cloves garlic, (minced)
1/2 cup fresh celery, (thinly sliced)
1/3 cup unsalted butter
1/3 cup white flour
1/4 teaspoon celery seed
1 teaspoon Italian seasoning
1/4 teaspoon dried thyme
1 tablespoon fresh flat leaf Italian parsley, (minced)
2/3 cup whole milk
1 and 3/4 cup chicken stock
1 cup frozen corn
1 and 1/2 cups pre-baked honey ham, (cubed)
1 large egg, (separated)
2 (9 inches each) unbaked Simple Truth pie crusts
Fine sea salt and freshly cracked pepper
Optional: fresh thyme, additional fresh parsley

Steps:

  • Preheat oven to 375 degrees F. In a large saucepan, combine the cut potatoes, carrots, and peas. Cover with 2 cups chicken stock and then boil for 10-15 minutes or until potatoes are fork tender. Remove from heat, drain and set aside.
  • In a large saucepan over medium heat, add the olive oil. Once shimmering, add in the onion and cook for 2-3 minutes and then add in the garlic. Cook for 30 seconds and then add in the celery. Stir until soft and translucent. Transfer this mixture right on top of the other veggies. Return the saucepan and add in the butter. Once melted, whisk into the flour and whisk for 3-4 minutes until the mixture is a light brown (adds tons of flavor). Season with salt and pepper to taste, celery seed, Italian seasoning, thyme, and Italian parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency). Add the corn and cubed ham to the other veggies and then combine the veggies with the sauce. Stir until combined. Taste and adjust seasonings (add more salt/pepper/spices as needed to preference).
  • Place one of the pie crusts in a 9" pie pan (use a deep-dish pie pan if you have one) and lightly brush with egg whites. Bake in the oven for about 5 minutes, remove, and pour in the sauce/veggie mix. Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.
  • Serve if desired with fresh thyme/and or parsley.

HAM POT PIE



Ham Pot Pie image

A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.

Provided by Christin Mahrlig

Categories     Main Dish

Time 39m

Number Of Ingredients 14

1 cup peeled and diced potato
1/2 cup salted butter
2/3 cup diced onion
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups diced ham
1 1/2 cups frozen corn, (thawed)
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water

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.

Nutrition Facts : Calories 494 kcal, ServingSize 1 serving

HAM AND OYSTER PIE



Ham and Oyster Pie image

Make and share this Ham and Oyster Pie recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 pint oyster
1 onion, chopped
1/2 cup butter
2 teaspoons butter
1/2 cup flour
1/2 cup milk
1/2 cup white wine
1 1/2 cups cooked chopped ham
2 cups green peas, cooked and drained

Steps:

  • Firstly, drain oysters and reserve liquid.
  • Saute onion in butter until transparent.
  • Melt remaining butter.
  • Add flour to this.
  • Stir well until smooth.
  • Add oyster liquid, wine and milk.
  • Cook until thick.
  • Stir often.
  • Remove from heat.
  • Add oysters, onion, ham and lastly peas.
  • Pour into a buttered 2 quart casserole.
  • Bake uncovered for 15 minutes at 400 degrees Fahrenhit.

Nutrition Facts : Calories 560.2, Fat 32.1, SaturatedFat 18.1, Cholesterol 154.2, Sodium 1114.1, Carbohydrate 33, Fiber 4.5, Sugar 5.6, Protein 29.5

HAM AND ONION PIE



Ham and Onion Pie image

Delicious cheesy ham and onion pie. Great if you have leftovers.

Provided by JJOHN32

Categories     Main Dish Recipes     Pork     Ham

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
4 tablespoons ice water
1 ½ cups diced ham
2 onions, thinly sliced
1 clove garlic, minced
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup butter
3 baking potatoes, thinly sliced
3 cups shredded Jarlsberg cheese
2 eggs
⅓ cup light cream

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse meal. Gradually add water. Blend with fork until mixture forms a ball and leaves the sides of the bowl. Roll out half of the pastry on a lightly floured board to fit a deep dish 9 inch pie plate. Cover and refrigerate. Wrap remaining pastry in plastic wrap. Refrigerate.
  • Saute the ham, onion, garlic, salt, and pepper in 2 tablespoons butter or margarine until tender. Cool to room temperature.
  • Saute potatoes in remaining 2 tablespoons butter or margarine until crisp and tender. Season to taste with salt and pepper.
  • Layer half of the cheese, ham mixture, and potatoes into the prepared crust. Repeat. Blend eggs and cream, and pour two-thirds over potatoes. Roll out remaining pastry on a lightly floured board to cover pie. Brush rim of crust with the egg and cream mixture. Top with second half of pastry. Trim and pinch edges to seal. Flute. Brush the top with remaining egg mixture, and trim with the pastry trimmings.
  • Bake at 350 degrees F ( 175 degrees C) for 45 minutes, or until pie is golden.

Nutrition Facts : Calories 494.7 calories, Carbohydrate 35.2 g, Cholesterol 94.5 mg, Fat 31.9 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 14 g, Sodium 692.6 mg, Sugar 2 g

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