My Grandmother's
Easter Ham Pie

The ham version of Pizza Rustica di Pasqua.  Another family specialty.

About this recipe

My paternal grandmother made this pie every Easter for as long as I can remember.  I also remember encouraging my parents to drive the 20 miles to see her around Easter each year, mostly because that was the only way I would get to taste this annual treat.  Years later I discovered my father had his mother's original recipe, but I do not remember him ever making the pie.  I've only added a few words to her original recipe.

Ingredients

  • 3 pounds cooked ham
  • 6 eggs, hard-boiled
  • 8 ounces brick Mozzarella cheese
  • 4 eggs, beaten
  • ¼ teaspoon freshly ground black pepper
  • 4 cups all-purpose flour
  • 5 jumbo eggs
  • 5 tablespoons shortening
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon water

Directions

  1. Cut the ham and cheese into ½-inch cubes; and slice the hard-boiled eggs.  Mix with the beaten egg and pepper until all ingredients are moist.
  2. To make the pie crust, combine and mix the remaining six ingredients.  Divide the dough into two equal portions.  Then divide each portion into two again, but one portion should be about 1 ounce heavier than the other.  The two heavier portions will be used for the bottom crusts.  Wrap each portion in plastic wrap and refrigerate for at least 15 minutes.  (See Notes.) 
  3. On a lightly floured surface, or between two layers of lightly floured waxed paper, roll each portion into circular sheets about 1/8-inch thick sufficient in size for the pie plates you are using.
  4. Place in a nine-inch diameter pie pan.  Fill with half the ham and egg mixture.  Cover with a second nine-inch diameter crust and trim the crust around the rim of the pie pan.  The crust layers should be pressed together around the edges using a fork.  Pierce the top crust with a knife in several places, and lightly brush the top of the pie with beaten egg.
  5. Bake at 350° F until the crust is golden brown, or about 60 to 75 minutes.
  6. Serve warm or cold on Easter morning.

Notes

  • The dough recipe amounts are sufficient for 2 pies in pie tins or plates ranging in size from 10.5" x 7.5" x 1.5 " (slant sided) to 9" x 9" x 2" (straight sided).
  • I use fresh mozzarella cheese instead of the brick cheese.  Since I prefer to weigh ingredients when baking for more consistency, 4 cups of flour weighs 18 ounces.  Also, for best results, use the largest eggs available.  Finally, I am uncertain which shortening my grandmother used, but I prefer a combination of 3 parts unsalted butter and 1 part lard (or about 3½ tablespoons butter and 1½ tablespoons lard for this recipe).  When the ingredients are weighed, the total weight of the dough produced will be 30-31 ounces (since egg sizes vary).
  • There are several alternative choices for the ham and cheese in this recipe, assuming the weight balance between the two is roughly maintained.  Meat options include pepperoni, cooked sausage, mortadella, capicola, soppressata, and prosciutto.  Provolone, ricotta, and Parmigiano-Reggiano are the favored cheese options.
  • Consider drizzling some Aceto Balsamico Tradizionale di Modena over each serving.
Diced ham, sliced hard boiled egg, and fresh mozzarella cheese mixed together with lightly beaten eggs.
Brushed with more egg and ready for the oven.
Browned and ready for serving.
Plated, finally!
Posted: January 2014; Pictures and more detailed recipe instructions added: February 2015.