My sisters and I really like eating smoked ham. It’s one of our favorite meats, and I enjoy making recipes that use leftover ham, like this ham and cabbage pie. Mixing leftover ham with lightly boiled cabbage and a creamy gravy all under golden brown pastry is just the way to serve up the leftover ham!
This pie is actually a twist on a classic Irish dish: bacon and cabbage. I’ve opted to use leftover spiral-sliced smoked ham here instead of bacon. I love how the flavors blend so well with the cabbage! Plus, it’s a hearty meal that keeps really well in the fridge for a few days. Leftovers, anyone?
Are you ready for some Irish food with a twist? I know your family will enjoy having this on St. Patrick’s Day or anytime of year!
Hungry for more? Check out these fantastic savory pie recipes your family will love!
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Deep Dish Ham and Swiss Pie: an easy pie packed with ham, cheese, and eggs.
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A twist on a classic Irish dish, this leftover ham and cabbage pie is a comfort food dinner recipe that your family will love for St. Patrick’s Day or anytime this year. Under its rough puff pastry top, it’s packed with cabbage, ham, and a creamy gravy to make a moist and flavorful filling.
For the Filling
- 1 medium head of green cabbage
- 14 ounces smoked ham, chopped (400g)
- 2 medium yellow onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons salted butter (28g)
- 1/4 teaspoon dried thyme leaves
- 3 1/2 tablespoons salted butter (50g)
- 5 tablespoons all-purpose flour (40g)
- scant 1/2 cup whole milk (100 ml)
- scant 1 1/2 cup low-sodium chicken stock (350 ml)
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground sage
For the Pastry
- 1.3 lb rough puff pastry or puff pastry (600g)
- 1 large egg, beaten
Making the Filling (1 hour)
- Remove the stem and outer leaves from the cabbage, cut in wedges, then chop in bite-sized pieces. Rinse in a colander, then place in a large Dutch oven and add 3 inches of water. Cover and bring to a boil, then let the cabbage simmer, covered, until crisp-tender, about 10 minutes. Drain and rinse with cold water.
- While the cabbage is cooking, cut the ham into bite-sized pieces and set aside.
- Chop the onions and mince the garlic, then saute with the 2 tablespoons of butter in a large skillet until golden brown. Stir in the dried thyme, spoon into a bowl, and set aside.
- In the same skillet, melt 3 1/2 tablespoons of butter and whisk in the flour. Cook over medium heat for a couple minutes, whisking constantly.
- Whisk in the milk, then the chicken stock. Keep stirring until the gravy has thickened, then season to taste.
- Stir the sauteed onion mixture and chopped ham into the gravy and heat through. Spoon the gravy into a large bowl and stir in the cabbage until it’s evenly mixed.
Assembling the Pie (15 minutes + 35 minutes baking)
- Preheat the oven to 400 F.
- Spread the filling evenly in a 6-cup (1.4 liter) capacity pie dish.
- Roll out the chilled rough puff pastry and cut out a lid to fit on top of the pie. Use the remaining pastry to cut strips of pastry to go around the lid of the pie plate.
- Brush the lip of the pie plate with beaten egg and stick on the strips of pastry. Brush the pastry with more beaten egg, then stick on the lid, pressing the edges firmly to seal. Brush the whole pie with beaten egg and decorate with any scraps of pastry.
- Bake at 400 F for about 35 minutes, until the pastry is a rich golden brown. Cover any areas of the pastry that are darkening too quickly with aluminum foil.
- Let the pie cool on a wire rack for about 15 minutes before serving.
This pie keeps very well in the fridge for a few days, so you can enjoy the leftovers! Just cover the pie plate with aluminum foil.