When I cook a ham joint, I make a joint large enough to last for two meals. I use the leftover ham in lots of different ways and this week, I created a new dish that I have mot made for my family before. It was a hit with everyone and my teenager even described it as restaurant quality. Therefore, it is a dish that I will make again and wanted to share on my blog. It is a ham, mushroom, cheese and leek pie. This might start a bit of a debate about what constitutes a pie; whether it should be completely encased in pastry or just have a pastry lid. Strictly speaking, I would argue that the former is true, but this recipe just has a pastry lid as it is quicker to make and I am a busy working mum. However, you can adapt this recipe by making more pastry and creating a pie that encompasses the filling with the pastry. Here is my simple recipe for how to make ham, mushroom, cheese, and leek pie.
Recipe for Shortcrust Pastry
- 8 oz plain flour
- 4 oz lard
- 4 oz butter
- 1 beaten egg for glaze
Recipe for Ham, Mushroom, Cheese, and Leek Pie Filling
- Leftover ham- approximately three slices, shredded
- 10 button mushrooms, quartered or sliced
- I leek, finely sliced
- 4 oz cheese, grated
- 1 x 400g tin of condensed mushroom soup
- 1 cup of milk
- 2 tsp dried parsley
- 1 oz butter
- 1 tbsp olive oil
- Black pepper to season
How to Make Ham, Mushroom, Cheese, and Leek Pie
- Prepare the pastry using this recipe (see here) and then keep in the fridge until ready to roll.
- Preheat the over to 180/ gas mark 4.
- Add the butter and olive oil to a large pan and put over a medium heat.
- Add the sliced leeks and mushrooms to the pan and cook until softened.
- Add the condensed soup and milk and bring to the simmer.
- Add the shredded ham, parsley, cheese, and black pepper.
- Cook for a further five minutes.
- Transfer the mixture to a large oven dish.
- Roll out the pastry and then cover the dish.
- Use a pastry brush to glaze the pastry with the beaten egg.
- Transfer the pie to the oven for 15-20 minutes or until the pie is golden brown.
- Serve with your choice of potatoes and veg.
I served this with princess potatoes, broccoli and carrots.
Although pancakes are traditionally eaten on Pancake Day, they are just as great at any time of the year. Often, people associate pancakes with desserts. However, they are also fantastic as a savoury dish. There are many different fillings you can add to a pancake, but cheese, ham and mushroom is a great combination. Here is how to make savoury pancakes with a cheese, bacon and mushroom filling.
NB: This recipe makes 12 European-style thin pancakes, also known as crepes, and will serve six people if you each have two savoury pancakes.
Pancake Batter Ingredients
- 3 1/2 oz/ 100 g plain flour
- 2 large eggs
- 10 fl. oz/ 300 ml/ 1 1/4 cup milk
- 1 tablespoon of vegetable, plus extra oil for frying
- A pinch of salt
Cheese, Bacon and Mushroom Filling Ingredients
- 2 x 180g tubs of soft cheese
- 8 rashers of smoked bacon
- 4 oz/ 100g chopped button mushrooms
- Black pepper
How to Make Pancake Batter
- Put the flour and a pinch of salt into a large mixing bowl.
- Crack the eggs into the centre of the flour and add the oil.
- Gently combine with a whisk to create a thick mixture.
- Gradually add the milk and whisk to create a smooth mixture.
- Cover the bowl with cling film and put in the fridge for 20 minutes before making the pancakes.
How to Make the Savoury Filling
- Make the savoury filling before starting to make your crepes.
- Cook the rashers of smoked bacon in a frying pan on a medium heat.
- When the bacon is cooked to your liking, remove from the pan.
- Add the chopped mushrooms to the pan in which the bacon was cooked and fry until brown.
- Add the two tubs of soft cheese and turn down to a low heat.
- Season with black pepper and stir mixture.
- Chop the cooked bacon into small pieces before returning to the pan.
- Stir well for even distribution.
- Keep the filling on a low heat while making the pancakes.
- Put some vegetable oil on a piece of kitchen roll and wipe around a medium-sized frying pan to grease.
- Put the frying pan on a medium heat on your hob.
- Once hot, pour some pancake mixture into the centre of the pan and tilt to coat the base with a thin layer of the batter.
- Cook for one minute before turning the pancake over. Either, use a flat fish lift to do this or, if you are brave enough, toss the pancake.
- Cook on the second side for one minute and then serve.
- To serve, lie a pancake on a plate and add some of the filling in a line down the centre of the pancake.
- Fold the pancake over the top of the filling and then roll.
A ham joint is something that I cook regularly at home. I usually serve this in a similar manner as a roast dinner, with potatoes and seasonal vegetables. Alternatively, I make ham, egg, chips, and peas. I generally cook a large piece of meat so there is plenty of leftover ham to make something for lunch or dinner the next day. Ham is a delicious and versatile meat, so there are plenty of different options when it comes to using up the leftovers. Here are some of my personal favorites.
- Soups- Save the stock to use in a soup as this adds a meaty and salty flavor. Pea and ham soup or ham and vegetable broth are both perfect for using up the leftover meat.
- Croque Monsieur– Add a European twist to your day by creating a French-style cheese and ham toastie.
- Ploughman’s lunch– More filling than a regular salad, a ploughman’s lunch combines an array of delicious flavours. This simple to prepare meal consists of a thick slice of ham, a wedge of your favourite cheese, a chunk of granary bread and butter, a selection of salad ingredients, and some tasty chutney.
- Spaghetti carbonara– My version of this dish is not strictly speaking an authentic spaghetti carbonara that the Italians make, but it is still a hearty and flavoursome meal. To spaghetti, I add cream cheese, leftover ham, sliced button mushrooms, cream and black pepper. On serving, I add grated parmesan to taste.
- Hawaiin pizza– The Hawaiin is one of the most popular pizza toppings and it is a great way to use up leftover ham. To a pizza base, add tomato puree, Mozzarella cheese, pineapple chunks and diced ham.
- Ham hash– Boil diced potatoes before transferring into a pan with a drizzle of olive oil. Lightly fry with finely chopped onions then add the ham. Season with black pepper.
- Chicken stuffed with ham and cream cheese– Ham and cream cheese is the perfect filling for a chicken breast. Bake in the oven and then serve with either salad or vegetables.
- Loaded potato skins– Bake jacket potatoes in the oven and then remove the filling. Mix chopped ham, grated cheese and finely sliced spring onions into the filling before returning the filling into the potato skins. Sprinkle with a little more grated cheese before returning to the oven. Cook until the cheese topping is golden.
- Mac ‘n’ cheese ‘n’ ham– Mac ‘n’ cheese is a household favorite as it is so simple to make. Give the dish a twist by adding your leftover ham.
- Chicken, leek and ham pie– This hearty dish has a pie filling of chicken, ham and leeks. If you are not a fan of leeks, you can use mushrooms as an alternative ingredient. This dish can be made as a plate pie with a shortcrust pastry or as a pie in an individual pot with a puffed pastry topping.
- Simple eggs benedict– Eggs Benedict is a slice of ham and a poached egg served on a toasted muffin and topped with hollandaise sauce. Add wilted spinach to this and you have a merger between eggs Benedict and eggs Florentine.
- Cauliflower cheese with ham– Adding leftover ham turns cauliflower cheese from an accompaniment to a dish in its own right.