Plantation Ham Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Plantation Ham Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Plantation Ham Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 cups cubed fully cooked ham
• 1 medium onion, chopped
• 2 tablespoons butter or margarine
• 2 (10.75 ounce) cans condensed
• cream of chicken soup, undiluted
• 1 cup milk
• 2 cups fresh or frozen broccoli
• florets, cooked and drained
• 2 cups biscuit/baking mix
• 1/2 cup water
• 1/2 cup minced fresh parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large skillet, saute ham and onion in butter until the onion is tender

Step 2: Technique & Execution

Combine soup and milk; stir into ham mixture

Step 3: Technique & Execution

Add broccoli; heat through

Step 4: Technique & Execution

Pour into an ungreased shallow 2-1/2-qt. baking dish

Step 5: Technique & Execution

Combine biscuit mix and water until a soft dough forms

Step 6: Technique & Execution

On a lightly floured surface, knead dough 10 times