I was really nervous to try this recipe, based on all the negative reviews. I decided to cut the recipe down to 4 servings, just in case it was terrible. Too bad, too, because this recipe is delicious! When I was heating up our leftovers today, my husband exclaimed, "my mouth is watering!" NOTE TO GLUTEN-FREE COOKS: I used Glutino brand gluten-free "bread sticks" and crumbled them on top, instead of croutons. I also served it on a bed of quinoa pasta crumbles (because let's face it, quinoa pasta never holds together) with butter, salt and pepper. Turned out great! I have no idea how much or how little cheese, sauce or basil (dried) I used. I just eyeballed it. I used a bit more garlic than the recipe asked for because my husband and I both love it. Also, I ended up baking it for about 40-45 minutes (and I only used 4 halves). GREAT recipe! We'll definitely be having this again.

Last Christmas was mine and my husband's first Christmas together, and also my first ham! This recipe really came to the rescue. I didn't realize until throwing it all together in a blender that I didn't have enough honey. I did have brown sugar, however, and so I used 1/3c honey and 2/3c brown sugar. It turned out great! My husband said it was the best ham he had ever had, and I'd have to say the same!

I like mine a tad more tart, so I either cut back a bit on the powdered sugar or add a bit more lemon juice, but otherwise, fantastic! Goes great on cinnamon rolls, too!

This was my first time ever making or having a pot pie. I have Celiac disease, so gluten is out, but I found a great gluten free crust recipe and decided to give this a try. My husband has problems with dairy, so I try to cut back where I can. I used canola oil and vanilla almond milk instead of the butter and milk. I was worried that the sweetness of the almond milk would clash with the rest of the ingredients, but it turned out fabulously! I think the sweet balanced out the savory flavors and made it taste unique and delicious. My husband said it was the best pot pie he had ever had! Thanks so much for this recipe!

I've always been a Zataran's fan (boxed meals, shameful, I know, but that's what you eat when you're in college) but I really wanted to try making this on my own. This is a great recipe! I've made it a few times, now, and haven't even thought of the boxed stuff since (sorry, Zataran's. We had our time. And it was a good time. But I've moved on.)! Definitely COOK THE RICE SEPARATELY (I use the chicken broth in the rice). For one, it keeps the sausage from getting rubbery (I use kielbasa). Secondly, it keeps it all from getting too mushy. Also, I've never used file powder, but it still turns out delicious!