Best 11 Tiny Ham Pineapple Pot Pies Recipes

HAM AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

TINY HAM AND PINEAPPLE POT PIES

Steps:

• Heat oven to 450°F (425°F for dark pans).
• In small bowl, mix ham, cheese, pineapple, onion and mustard; set aside.
• Remove crusts from pouches; unroll on work surface. From each crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts if necessary. Press 3-inch rounds in bottoms and up sides of 16 ungreased miniature muffin cups so edges of crusts extend slightly over sides of cups.
• Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.
• Cut small vent in each 2-inch pie-crust round. Place 1 round over filling in each cup; press edges together, pushing toward cup so crust does not extend over sides. Brush top crusts with beaten egg. Sprinkle with sesame seed.
• Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.

SARAH'S MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
• Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
• Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
• Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

BAKED HAM WITH PINEAPPLE

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

SLOW COOKER HAM WITH PINEAPPLE

Steps:

• Place ham in slow cooker with the fattier side facing down. Use toothpicks to attach pineapple rings to the ham. Pour juice from the can over the ham. Pour the cola into the slow cooker.
• Cook on Low 7 to 10 hours.

HAM AND PINEAPPLE DINNER

Steps:

• Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
• In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

HAM WITH PINEAPPLE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
• Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

HAM AND PINEAPPLE KABOBS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

CHICKEN, HAM AND PEA POTPIES

Steps:

• Prepare dough: In a small bowl, combine 3 cups flour and diced butter. Put in freezer for 10 minutes. Using a food processor, pulse mixture until it resembles coarse bread crumbs. With processor running, gradually add 2 eggs until mixture forms a ball; if necessary, add a little iced water.
• Transfer dough to a work surface and shape into four disks, making two slightly bigger than the others. Cover with plastic wrap and refrigerate while making filling.
• Prepare filling: Place a heavy-bottomed saucepan over low heat and melt butter. Whisk in 5 tablespoons flour and bouillon granules. Remove mixture from heat, and gradually whisk in milk to make smooth paste. Return pan to medium heat, and whisk constantly until simmering. Reduce heat to low; continue to whisk until sauce thickens, 2 to 3 minutes. Transfer mixture to large bowl, cover surface with dampened parchment paper; set aside to cool.
• Bring a kettle of water to a boil. Put peas in a sieve and pour boiling water over them, draining well. Mix peas, chicken and ham into cooled white sauce.
• Assemble and bake pies: Place a baking sheet in a 400-degree oven. Set aside four 1 1/4-cup pie dishes about 1 1/2 inches deep. Halve each of the bigger disks of pastry. Roll each piece to a size big enough to line base and sides of a pie dish with a generous lip of pastry hanging over edge. Spoon equal portions of filling into each shell.
• Halve remaining two pieces of dough, and roll out to make four pie lids. Dampen edges of pastry with water, and place a lid on each pie. Using a knife, trim excess pastry from around sides. Seal edges of pies with tines of a fork, and decorate as desired with leftover dough scraps. Using a pastry brush, paint pies with beaten egg. With point of a knife, cut a tiny cross in center of each pie or make small diagonal slashes.
• Place pies on baking sheet and bake until golden, 15 to 20 minutes. When pies are ready, use oven mitts to turn them upside down, remove them from their dishes and place on serving plates.

EASTER HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan.
• Mix brown sugar with enough yellow mustard to make a smooth, pourable sauce.
• Pour reserved pineapple juice over ham, followed by the honey.
• Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks.
• Bake in the preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. Baste ham every 15 minutes with pan drippings.