Ham Pot Pie

Name: Ham Pot Pie
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 12-16
Cuisine: American
Ingredients: One half ham on the bone, 5 to 7 pounds; 1 large onion, chopped; One quart chicken stock, homemade or a low-salt commercial variety; Two 16 oz packs of Grandma’s Frozen Egg Noodles; 4 potatoes, peeled and cut into thin slices; ½ cup chopped parsley; Additional salt and pepper to taste

Contributing Chef Anne Quinn Corr, who serves on Grandma's Kitchen Council

Servings

12-16

Prep Time

10 minutes

Cook Time

3 hours

Cuisine

American

Category

Fall Comfort Food

Here is a vintage Pennsylvania Dutch recipe updated for today’s modern hams. In the past, old-fashioned hams cured with salt and smoke were far saltier than what is available today. The cooking process in the past called for boiling the ham and dumping that initial broth to rid the ham of excessive salt, then roasting the ham, and then boiling the ham again to make a broth. With today’s ham, the initial boil and dump are not necessary, and neither is the roasting. Start with a ham labeled “Fully Cooked” and you are ahead of the game. Boil the ham for two hours and then taste the broth and adjust the salt level to your own preference. I added homemade chicken stock to the ham broth to make it a bit saltier, with a depth of flavor that complemented this simple dish. Add potatoes or not, depending on your family’s preference. I added a few small Yukon Gold that fell to pieces in the finished dish, lending creaminess. A sprinkle of parsley brightened this humble, nourishing fare. Serve with crunchy green beans and a tangy vinegar-based cole slaw for a complete palate-satisfying experience.

Ingredients

One half ham on the bone, 5 to 7 pounds
1 large onion, chopped
One quart chicken stock, homemade or a low-salt commercial variety
Two 16 oz packs of Grandma’s Frozen Egg Noodles
4 potatoes, peeled and cut into thin slices
½ cup chopped parsley
Additional salt and pepper to taste

Directions

Place the ham in a large pot and add water to cover the ham by two inches. Bring the pot to a boil and simmer the ham for two hours.
Add the chopped onion after the first hour.
When the ham has cooked for two hours, taste the broth to check the salt level. If it is too salty, add a quart of water; if it needs a little salt, add a quart of chicken stock.
Remove the ham from the broth and rest it on a baking tray until it is cool enough to handle.
Strain the broth to remove the onion and bits of fat.
Bring the water up to a boil again and add two pounds of Grandma’s Frozen Egg Noodles, stirring them with tongs or a pasta fork to break up any clumps. Add the potatoes, if you are using them.
Remove the meat from the ham bone and gently shred or chop into chunks that fit on a spoon.
Add three pounds of ham chunks to the broth and noodles when the noodles are done (about 12-14 minutes). Stir to separate the noodles.
Serve in a wide bowl, dusted with a sprinkle of chopped parsley.