Recipe courtesy of Clara Corrado

Clara Corrado's Ham Pie

  • Level: Easy
  • Total: 2 hr 40 min (includes chilling time)
  • Active: 50 min
  • Yield: 12 servings
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4 1/2 cups all-purpose flour

3/4 cup shortening 

1 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

Grated Parmesan, as needed

1/2 cup large eggs (or 6 large eggs)


4 cups diced ready-cooked ham (from a 4- to 6-pound boneless ham)

1 1/2 pounds ricotta

4 teaspoons grated Parmesan 

2 to 3 teaspoons salt 

1/4 teaspoon freshly ground black pepper 

2 1/2 cups large eggs (or 1 dozen eggs), more if needed 


  1. For the crust: Dump the flour onto a cutting board. With a pastry blender or fork, blend the shortening, salt, pepper and Parmesan into the flour. In a bowl, whisk the eggs and pour over the flour mixture. Knead the eggs into the dough, adding water if the dough is too dry. Do not overwork the dough.
  2. Roll out the dough to fit into a pan. Press the dough into the pan. Place the pan in the refrigerator and chill for 30 minutes.
  3. Preheat the oven to 450 degrees F.
  4. For the filling: In a large bowl, combine the ham, ricotta and Parmesan, and season with the salt and pepper. In a bowl, beat the eggs and add to the ham mixture. Mix thoroughly and pour into the crust.
  5. Place the pie in the oven and bake for 9 minutes. Reduce the oven temperature to 325 degrees F and bake for 1 hour 20 minutes. Check by inserting a toothpick and it should come out clean. The top of the pie should be a golden brown.