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Ham Cups with Cherry Sauce Recipe

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THIS RECIPE is my family's traditional Easter entree. The individual cups are pretty on the plate, especially when topped with the bright cherry sauce. Since we raise pigs, we have a good pork supply. -Ellen Martin, Oxford, New Jersey

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6 Servings
Prep: 15 min. Bake: 40 min.

Ingredients

1 egg
1-1/2 cups soft bread crumbs
1/2 teaspoon ground mustard
1 pound ground fully cooked ham
1/2 pound ground pork
1/4 cup packed brown sugar
1 teaspoon prepared mustard
CHERRY SAUCE:
2 tablespoons cornstarch
1/2 cup sugar
1 can (16 ounces) pitted red cherries, undrained
Red food coloring, optional

Directions

In a bowl, combine egg, bread crumbs and ground mustard. Add ham and pork; mix well. Shape into eight equal portions; pat lightly into 2-3/4-in. muffin cups. Combine brown sugar and prepared mustard; sprinkle over cups. Bake at 350° for 40 minutes or until no longer pink.
For sauce, combine cornstarch and sugar in a saucepan. Add cherries; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. If desired, stir in 4-5 drops food coloring. Serve over ham cups. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 476 calories, 21 g fat (7 g saturated fat), 103 mg cholesterol, 1,080 mg sodium, 48 g carbohydrate, 1 g fiber, 24 g protein.

Ham Cups with Cherry Sauce published in Reminisce March/April 1997, p49

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