Here’s a delicious way to put leftover baked ham to good use. The sour cream in the crust complements the cheese in the filling.
Read through the recipe before you start.
Preheat the oven to 400°F. Grease a 9” pie pan.
Crust Ingredients:
½ cup sour cream
¼ cup butter, softened
2 eggs
1-1/4 cup gluten-free flour (rice flour, white sorghum flour, or a pre-mixed baking blend)
1 teaspoon baking powder
½ teaspoon xanthan gum (omit if your gluten-free flour contains xanthan gum)
½ teaspoon salt
In a medium bowl, beat the sour cream and softened butter with a hand mixer until blended. Beat in the eggs. In a separate bowl, whisk together the gluten-free flour, baking powder, xanthan gum and salt. Add to the butter mixture and beat together. The mixture will be soft.
Scrape the crust mixture into the prepared pie pan. Spread the batter in the pie pan, creating a shell or a nest that covers the bottom and sides of the pan. You can use a large soup spoon to do this. Don’t be too fussy with it. Set the crust aside.
Filling Ingredients:
2 tablespoons butter
2 tablespoons gluten-free flour
¾ cup milk
½ cup cheddar cheese
1-1/2 cups cubed ham (cooked)
1-1/2 cups frozen peas
Heat the milk in a glass measuring cup or mug in the microwave for 1 minute. This step helps to make a smooth sauce.
Heat the frozen peas in the microwave for 2 minutes and set aside.
In a medium saucepan, melt the butter.
Whisk the 2 tablespoons of flour into the melted butter. Continue to cook and whisk for one minute. Then stir in the warm milk, gradually, continuing to whisk. Add the cheddar cheese. Continue to cook and stir until the cheese is melted.
Stir in the ham and peas. Pour the filling mixture into the prepared crust. Bake at 400°F for 25 to 30 minutes or until the crust turns golden brown.
Enjoy!
Gluten-Free Baker's Bench 