Smoked ham, leek and mustard pie

recipe Detail


Take your pie game to the next level with this smoked ham pie recipe from acclaimed chef, Roberta Hall-McCannon. Tender ham hock, leeks, golden pastry and creamy sauce = pie perfection.


- 1 pre-made pie crust

- 1 tablespoon olive oil

- 1 leek, sliced

- 6 slices of smoked ham, chopped

- 2 tablespoons Dijon mustard

- Salt and pepper

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1 egg, beaten (optional)


1. Preheat your oven to 375°F (190°C).

2. Heat olive oil in a pan over medium heat. Add sliced leeks and cook until softened, about 5 minutes.

3. Add chopped smoked ham to the pan and cook for an additional 2 minutes.

4. In a small bowl, mix together Dijon mustard, salt, pepper, dried thyme, and dried rosemary.

5. Add the mustard mixture to the pan with the leeks and ham, stirring to combine. Cook for another 2 minutes, then remove from heat.

6. Roll out your pre-made pie crust and place it in a pie dish.

7. Pour the leek and ham mixture into the pie crust, spreading it out evenly.

8. If desired, you can brush the edges of the pie crust with beaten egg for a shiny finish.

9. Bake the pie for 25-30 minutes, or until the crust is golden brown.

10. Let the pie cool for a few minutes before slicing and serving. Enjoy your delicious smoked ham, leek and mustard pie!

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