Method

• 1.
  Put the ham in a large pan and cover with cold water. Bring to the boil, skimming any scum with a spoon. Cover, then gently simmer for 1–1½ hours, until the meat is falling off the bone; top with boiling water if needed.
• 2.
  Remove the ham and leave to cool, reserving a few tablespoons of the cooking liquid, then shred or chop the meat into bite-sized chunks. Set aside.
• 3.
  Meanwhile, heat a good glug of oil and the butter in a large pan. Add the leek, garlic and thyme. Season, cover with a cartouche – a round of greaseproof paper, to prevent the leek browning – and the pan lid, then cook over a gentle heat for 20 minutes, until the leek is soft.
• 4.
  Add the snow peas. Cook for 5 minutes, then add the peas, chives and ham. Remove from the heat, season and allow to cool slightly.
• 5.
  Meanwhile, make the pastry. In a food processor, pulse the flour, butter, lard and salt to form fine crumbs. Add the egg yolk, along with 6 tablespoons of cold water.
• 6.
  Pulse again to combine, adding 1 more tablespoon of water if necessary, then tip onto a clean surface and gently bring together with your hands. Wrap in cling film and chill in the fridge for half an hour.
• 7.
  Combine the crème fraîche, mustard, lemon zest and 2–3 tablespoons of cooking liquid in a jug. Whisk in the egg white, season and set aside.
• 8.
  Preheat the oven to 200C/gas 6. Cut off 250g of your pastry, rewrap in cling film and pop back in the fridge.
• 9.
  On a lightly floured surface, roll out the larger piece of pastry to a circle about as thick as a $1 coin. Carefully transfer to a lightly greased 20cm-diameter, 4cm deep loose-bottomed cake tin. Tuck the pastry into the bottom and lay it up the sides, so there is a good overhang.
• 10.
  Fill with half the ham mixture, then drizzle over half the creamy sauce. Break 6 eggs on top, then place the remaining ham mixture over that, without breaking the eggs. Top with the remaining sauce. Beat the remaining egg and brush it on the top and edges of the pastry.
• 11.
  Roll out the smaller piece of pastry to a circle roughly the thickness of a $1 coin and place on top. Seal the edges, trim off the excess, then press down to crimp all the way around. Cut a small cross in the centre to allow steam to escape, then brush the top with more egg. Score a criss-cross pattern to decorate, if you wish.
• 12.
  Place on a hot baking sheet and bake in the oven for 45 minutes until golden brown and cooked. (If it starts to get too brown, just pop a sheet of foil on top halfway through.)
• 13.
  Take the pie out of the oven, allow to cool to room temperature, then carefully remove from the tin. Serve it warm or cold in slices.