Key Takeaways:
- Ready in just 45 minutes (15 prep + 30 baking)
- Perfect solution for leftover ham
- Makes exactly 4 generous servings
- Freezes beautifully for up to 3 months
The Weeknight Dinner Solution: Cheesy Ham Pie
Ever stare at your fridge wondering what to make with leftover ham? That was me last month. I needed something quick but impressive for my family of four. This Cheesy Ham Pie recipe saved dinner that night and has become our go-to meal since.
Unlike complex recipes that take hours, this Cheesy Ham Pie comes together in just 15 minutes of prep time. The combination of sharp cheddar and smoky ham creates a rich flavor that even my pickiest eater devoured. If you’re looking for other ways to use leftover ham, check out my ham and barley soup for another family favorite.
The best part? This Cheesy Ham Pie uses basic ingredients most of us already have at home. No last-minute grocery store runs needed!
Nutrition Information: Cheesy Ham Pie Breakdown
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 425 | 21% |
| Protein | 28g | 56% |
| Fat | 32g | 41% |
| Carbs | 14g | 5% |
| Fiber | 0.5g | 2% |
| Sodium | 980mg | 43% |
| Calcium | 350mg | 27% |
| Iron | 2mg | 11% |
Based on a 2,000 calorie diet
What You’ll Need For Your Cheesy Ham Pie
Kitchen Tools
| Tool | Purpose |
|---|---|
| 9-inch pie dish | Holds your pie |
| Large mixing bowl | For mixing custard |
| Medium bowl | For holding prepped ingredients |
| Measuring cups/spoons | For precise measurements |
| Whisk | For egg mixture |
| Cutting board | For prep work |
| Sharp knife | For cutting ham |
| Cheese grater | For fresh cheese |
| Timer | Keeps track of baking |
| Oven mitts | Safety first! |
| Cooling rack | For proper cooling |
| Spatula | For scraping bowls and serving |
| Fork | For crimping pie crust |
Ingredients For Cheesy Ham Pie (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Pre-made pie crust | 1 (9-inch) | Refrigerated |
| Cooked ham | 1½ cups | Diced small |
| Sharp cheddar cheese | 1½ cups | Freshly shredded |
| Large eggs | 3 | Room temperature |
| Milk | ¾ cup | Whole preferred |
| Heavy cream | ⅓ cup | For richness |
| Salt | ¾ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Garlic powder | ¼ teaspoon | |
| Fresh parsley | 1 tablespoon | Chopped |
Substitution Options
- Cheese: Swiss or Gruyere work beautifully (if you love Gruyere, try my ham and Gruyere quiche next!)
- Dairy: Half-and-half can replace heavy cream
- Meat: Turkey ham for a lighter version
- Crust: Gluten-free crust for dietary needs
Super Detailed Step-by-Step Cheesy Ham Pie Instructions
Before You Start Making Your Cheesy Ham Pie
- Read through the entire recipe once before beginning
- Gather all ingredients and tools and place them on your counter
- Take eggs out of refrigerator 30 minutes before starting (room temperature eggs blend better)
- Make sure you have enough counter space cleared
- Check that your oven rack is in the middle position
- Clear out refrigerator space for storing leftovers
Preparation Phase (15 minutes)
Setting Up Your Kitchen (5 minutes)
- Turn on your oven to 375°F (190°C)
- Wait for the oven to fully preheat (usually takes 10-15 minutes)
- Most ovens will beep or show a light when ready
- BEGINNER TIP: Place an oven thermometer inside if you’re unsure about your oven’s accuracy
- Remove pie crust from refrigerator
- Place it on the counter to warm slightly
- Set a timer for 15 minutes
- The crust should be cool but pliable when ready
- BEGINNER TIP: If the crust cracks when unrolling, let it warm up a bit more
- Set up your workspace
- Place cutting board on clean counter
- Put mixing bowls within easy reach
- Have measuring cups and spoons ready
- Keep a damp cloth handy for quick cleanup
Ingredient Prep (10 minutes)
- Prepare the ham:
- Place ham on cutting board
- Hold the knife properly – grip the handle firmly with your dominant hand
- Cut ham into small, even cubes (about ¼ inch – the size of a dice)
- BEGINNER TIP: Cutting the ham into equal-sized pieces ensures even cooking
- Measure 1½ cups and set aside in a bowl
- Prepare the cheese:
- If using a block of cheese, remove wrapper
- Hold grater at a 45-degree angle over a bowl
- Use the large holes of the grater (usually on one of the wide sides)
- Hold cheese by the wrapper end to protect fingers
- Grate using downward strokes, applying gentle pressure
- Grate slowly to avoid cuts
- BEGINNER TIP: Pre-shredded cheese works but doesn’t melt as smoothly due to anti-caking agents
- Measure 1½ cups and set aside in a separate bowl
- Prepare the parsley:
- Rinse under cold water
- Pat dry with paper towels
- Remove stems
- Gather leaves into a small pile
- Use knife to finely chop with rocking motion
- Measure 1 tablespoon and set aside
Assembly Phase of Your Cheesy Ham Pie (10 minutes)
Preparing the Pie Crust
- Unwrap your pie crust carefully
- Remove from package
- If it’s in a roll, gently unroll it
- If it tears, press torn edges back together with fingertips
- Place crust in pie dish:
- Center it over your 9-inch pie dish
- Lift edges slightly to help it lower into the dish
- Lower it slowly into the dish without stretching
- BEGINNER TIP: Stretching the dough will cause it to shrink during baking
- Shape the crust:
- Press it gently against the bottom and sides
- Start from the center
- Work your way to the edges
- Don’t press too hard – just enough to make contact with the dish
- Make sure it’s touching all sides of the dish
- Finish the edges:
- Trim any excess crust hanging more than ½ inch over the edges
- Fold the overhang under itself to create a thicker edge
- Crimp the edges by pinching the dough between your thumb and forefinger every ½ inch around the perimeter
- BEGINNER TIP: For an easier method, press with fork tines all around the edge
Layering the Filling for Cheesy Ham Pie
- Layer ingredients in this exact order:
- First layer: ¾ cup diced ham (spread evenly across bottom)
- BEGINNER TIP: Use your fingers to break up any clumps of ham
- Second layer: ¾ cup shredded cheese (distribute evenly)
- Third layer: Remaining ¾ cup ham
- Final layer: Remaining ¾ cup cheese
- BEGINNER TIP: Creating layers rather than mixing everything ensures better distribution of flavors
Making the Custard (5 minutes)
- Crack eggs one at a time:
- Hold egg horizontally
- Tap firmly on flat surface until cracked
- Hold over a small bowl (not your main mixing bowl)
- Pull apart shell with thumbs, letting egg drop into bowl
- Check for shells – remove any with a spoon or larger piece of shell
- Then transfer to large mixing bowl
- Repeat for all 3 eggs
- BEGINNER TIP: Using a separate bowl prevents ruining all eggs if one is bad
- Add wet ingredients:
- Use liquid measuring cup for accuracy
- Pour in ¾ cup milk (fill to ¾ cup line)
- Add ⅓ cup heavy cream (fill to ⅓ cup line)
- BEGINNER TIP: For liquid measurements, place measuring cup on flat surface and bend down to check at eye level
- Add seasonings:
- Use measuring spoons for accuracy
- Add ¾ teaspoon salt
- Add ¼ teaspoon black pepper
- Add ¼ teaspoon garlic powder
- BEGINNER TIP: Level off each spoon with the straight edge of a knife for perfect measurements
- Whisk everything together:
- Hold whisk like a pencil for better control
- Whisk using circular motions, then side-to-side
- Continue until eggs are fully broken up
- Mix until color is uniform (pale yellow)
- Whisk for about 30-45 seconds – don’t overmix
- BEGINNER TIP: Lift the whisk occasionally to check consistency – it should flow smoothly
- Pour the mixture into pie:
- Pour slowly over ham and cheese layers
- Start from the center and move outward in a spiral
- Use a spatula to scrape bowl clean – get every drop!
- Pour in a circular motion to distribute evenly
- If any dry spots remain, gently press ingredients down with back of spoon
- BEGINNER TIP: Pouring too quickly can displace your carefully arranged layers
Baking Your Cheesy Ham Pie (30 minutes)
- Prepare for baking:
- Double-check oven temperature is at 375°F
- BEGINNER TIP: Place pie dish on baking sheet for easier handling and to catch any potential overflow
- Place pie in oven:
- Use oven mitts
- Put on middle rack
- Close door quickly to maintain temperature
- Set timer for 30 minutes
- BEGINNER TIP: Write down your start time as backup to timer
- Mid-bake check at 20 minutes:
- Don’t open the oven door if possible – use the light and window
- Look through oven window
- If top is browning too fast, open door quickly and cover with foil
- BEGINNER TIP: To cover with foil, cut a piece larger than the pie, fold in half and cut out center circle, then place ring over pie edges
- Check for doneness at 30 minutes:
- Use oven mitts to carefully open oven door
- Gently shake the pie dish – center should not jiggle
- Insert knife or toothpick in center – should come out clean without wet custard
- Top should be golden brown
- If not done, bake 3-5 minutes more
- BEGINNER TIP: If in doubt, it’s better to bake a few minutes extra than underbake
Cooling and Serving Your Cheesy Ham Pie (10 minutes)
- Remove from oven:
- Use oven mitts – the dish is very hot!
- Grasp edges of baking sheet if using
- Remove entire setup in one smooth motion
- Place on cooling rack or heat-resistant surface
- Set timer for 10 minutes
- BEGINNER TIP: Clear a space for the hot pie before opening the oven
- Let the pie rest:
- Don’t cut immediately – the filling is extremely hot
- Filling will set as it cools
- Resting makes for cleaner, more defined slices
- BEGINNER TIP: Use this time to prepare a simple side salad or clean up your workspace
- Slice and serve the Cheesy Ham Pie:
- After 10 minutes, use a sharp knife
- Cut into 4 equal pieces (cut in half, then cut each half in half)
- Wipe knife clean between cuts for neat slices
- Use pie server to lift pieces carefully
- Garnish with fresh parsley if desired
- BEGINNER TIP: The first slice is the hardest to remove cleanly – don’t worry if it’s not perfect!
Troubleshooting Your Cheesy Ham Pie
- Soggy bottom crust?
- Next time, blind bake crust for 10 minutes before filling
- Line crust with parchment paper and fill with dried beans
- Remove beans and paper, then add filling
- Too brown on top but not cooked through?
- Cover with foil after 20 minutes
- Reduce oven temperature to 350°F for the remaining time
- Filling too runny when cut?
- Let pie rest longer before cutting (up to 20 minutes)
- Make sure knife comes out clean before removing from oven
- Crust edges burning?
- Use a pie shield or strips of foil around the edges
- Apply after the first 15 minutes of baking
- Crust shrinking down sides of pan?
- Make sure not to stretch dough when placing in pan
- Refrigerate shaped crust for 15 minutes before filling
Creative Variations of Cheesy Ham Pie
- Breakfast Cheesy Ham Pie: Add ½ cup sautéed mushrooms and ¼ cup chopped spinach
- Extra Cheesy Ham Pie: Mix in 2 tablespoons parmesan cheese with the cheddar
- Spicy Cheesy Ham Pie: Add 2 tablespoons diced jalapeños and ¼ teaspoon cayenne pepper
- Kid-Friendly Cheesy Ham Pie: Use mild cheddar and add ¼ cup tiny broccoli florets
Looking for more creative ham recipes? Check out my collection of ham creations for dishes your family will love!
Storing and Reheating Your Cheesy Ham Pie
- Refrigerator:
- Allow pie to cool completely
- Cover with plastic wrap or aluminum foil
- Keeps for 3-4 days in airtight container
- BEGINNER TIP: Place toothpicks in the pie before covering with foil to prevent the foil from sticking to the top
- Freezer:
- Cool completely
- Cut into individual slices
- Wrap each slice well in plastic wrap, then foil
- Label with date and contents
- Stores up to 3 months
- BEGINNER TIP: Freeze slices on a baking sheet first, then wrap once firm for easier handling
- Reheating From Refrigerated:
- Individual slices: Microwave 1-2 minutes
- Whole pie: Cover with foil and heat at 350°F for 15-20 minutes
- BEGINNER TIP: Add a sprinkle of fresh cheese on top when reheating for restored gooeyness
- Reheating From Frozen:
- Thaw in refrigerator overnight if possible
- Individual slices: Microwave 2-3 minutes, checking halfway
- Whole pie: Cover with foil and heat at 350°F for 25-30 minutes
- BEGINNER TIP: Place on lower rack in oven to prevent top from burning before center heats through
Safety Notes & Tips for Cheesy Ham Pie
- Internal temperature should reach 165°F (use food thermometer if available)
- Don’t leave pie at room temperature over 2 hours (1 hour if above 90°F)
- Always check that eggs are fresh before using (place in bowl of water – fresh eggs sink)
- Wash hands thoroughly with soap after handling raw eggs
- Use separate cutting boards for meat and other ingredients
- Keep raw eggs away from other ingredients until mixed
- Clean all surfaces that contact raw eggs immediately
Pro Tips for Beginners Making Cheesy Ham Pie
- Grate cheese yourself for better melting and flavor
- Let pie rest before cutting for cleaner, more defined slices
- Use cold pie crust for flakier texture
- Don’t overmix the egg custard – it will become too airy
- Keep a clean kitchen towel handy for spills
- Place your pie dish on a baking sheet for easier handling and to catch any overflow
- Set up all ingredients before starting (this is called “mise en place”)
- Take photos of your first Cheesy Ham Pie to track your progress as you make it again
Dietary Notes for Cheesy Ham Pie
- Contains: Eggs, dairy, wheat
- Can be made gluten-free with alternative crust
- Not suitable for vegans
- Lower sodium option: reduce salt to ¼ teaspoon and use low-sodium ham
Recipe Notes: Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
