Left Over Ham

A ham is a big piece of meat. After you've cooked it it can last all week in your refrigerator. Yes, of course you took the bone out and made hearty ham and lentil soup but you still have all this ham meat in plastic bags in the fridge. And if your wife is not especially fond of ham, really, what are you going to do with 8 pounds of ham? Well, tonight I made something I haven't made in about 20 years. I made an Easter ham pie. It is the easiest thing.

Ingrediets
About a poud of ham, diced small
1/2 of a diced yellow onion
6 eggs
1/2 cup flour
1 cup heavy cream
sliced mozzarella chese, enough to make a 1/8"-1/4"layer in a 9 inch pie pan
1 cup ricotta chese
1 cup sliced mushrooms
1 tablespoon garlic powder
1 teaspoon coarse ground black pepper
1 tablespoon garlic powder
1 tablespoon butter
1 tablespoon dried thyme
4 tablespoons grated Parmagiano Regiano.
1 cup grated mozzarella cheese
2 Marie calendars frozen pie crusts
2 cups baby spinich

Directions
1. bake one o the pie crusts at 350F until it is golden brown, about 30 minutes
2. while it is baking put all the onoion, all the mushrooms, 1/2 the thyme and 1/2 the garlic powder, and all of the butter in a pan over bedium heat and cook (stirring occasionally) until the onions are translucent.
3. put the eggs, cream, flour, the rest of the garlic and thyme, the black pepper, the ricotta cheese, and about three tablespoons of grated Paragiano Reggiano into a bowl, mix it up. Pour about 3/4 cup into anouther bowl to use later.
4. When the pie crust in the oven is golden brown (it is okay if it puffs up a little) take it out of the oven and put a then layer of the ham/onion/mushroom mix into the bottom of the pie crust. Make sure the bottom of the pie crust is covered. You will have a lot of ham/onion/mushroom mix left over.
5. add the remaining ham/onion mixture to the large bowl of the egg/cream/flower mixture. Mix in well.
6. the next thing to ad to the pie crust is youor sliced mazzarella cheese. totally cover the ham/mushroom/onion mix in the bottome of the crust.
7. now pour the rest of the egg/cream/ham/mushroom mix on top of that mozzarella
8. Now put the baby spinach on top of that. It will be higher that the top of the pie crust. Don't Worry. 9. Pour the little bowl (from step three) of the egg/cream mixture on top the the spinach. Try to cover all of the spinach. dont just dup it in the middle of the pie.
10. take the remaining pie crust and invet it on top of the pie.
11. sprinkle the rest of the Paragiano Regiano on top for looks more than anything else.
12. Put it in a 350F oven for 10 minutes. Raise tem to 400. Bake for 30 more minutes.
My wife, Kathleen said it is her favorite ham dish.