Preheat oven to 400°F. and place oven rack at lowest position.

Prepare 1 pie crust according to package directions.

Drain Margaret Holmes Collards in a mesh drainer and colander, pressing firmly to remove excess liquid.

In a mixing bowl combine well-drained collards, country ham, Parmesan cheese, sour cream, nutmeg, and egg yolk (reserve white for later use). Blend well.

Spread mixture evenly into prepared pie crust, smoothing top.

To make the lattice top, cut remaining pie crust into 3/4 inch wide strips (a ruler helps). Arrange strips in a lattice design over collard mixture. Trim and seal edges.

In a small bowl, whisk together egg white and water until foamy; gently brush over the lattice crust.

Bake on the lowest oven rack for about 45 minutes, or until dark golden brown. Cover loosely with foil during the last 5-10 minutes of baking if needed to prevent excess browning. Serve immediately.