Creamed Ham in Toast Cups Recipe

5 3 4
Creamed Ham in Toast Cups Recipe
Creamed Ham in Toast Cups Recipe photo by Taste of Home
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Creamed Ham in Toast Cups Recipe

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5 3 4
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My grandmother taught me many of her recipes in show-and-cook sessions. Usually, we had this dish on Mondays, following a Sunday lunch of ham, peas and corn. These buttery cups are one of my favorite ways to use leftover ingredients.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 slices bread
  • 1/2 cup butter, softened, divided
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon white pepper
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 2 cups chopped fully cooked ham
  • 1 cup frozen green peas, thawed
  • 1 cup whole kernel corn
  • Paprika

Directions

Remove and discard crusts from bread; using a rolling pin, flatten to 1/8-in. thickness. Butter both sides of each slice, using 1/4 cup of butter.
Press into eight greased muffin cups or 6-oz. custard cups. Bake at 350° for 15-18 minutes or until golden brown.
Meanwhile, in a saucepan, melt the remaining butter. Stir in flour and pepper. Gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Stir in the ham, peas and corn. Cook and stir for 5 minutes or until heated through. Pour into warm toast cups; sprinkle with paprika. Yield: 4 servings.
Editor's Note: This recipe is best made with a soft-textured bread such as Wonderbread.
Originally published as Creamed Ham in Toast Cups in Country Woman July/August 2003, p31

Nutritional Facts

2 each: 793 calories, 55g fat (31g saturated fat), 189mg cholesterol, 1495mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 24g protein.

  • 8 slices bread
  • 1/2 cup butter, softened, divided
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon white pepper
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 2 cups chopped fully cooked ham
  • 1 cup frozen green peas, thawed
  • 1 cup whole kernel corn
  • Paprika
  1. Remove and discard crusts from bread; using a rolling pin, flatten to 1/8-in. thickness. Butter both sides of each slice, using 1/4 cup of butter.
  2. Press into eight greased muffin cups or 6-oz. custard cups. Bake at 350° for 15-18 minutes or until golden brown.
  3. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour and pepper. Gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  4. Stir in the ham, peas and corn. Cook and stir for 5 minutes or until heated through. Pour into warm toast cups; sprinkle with paprika. Yield: 4 servings.
Editor's Note: This recipe is best made with a soft-textured bread such as Wonderbread.
Originally published as Creamed Ham in Toast Cups in Country Woman July/August 2003, p31

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ktplowman User ID: 4104974 89449
Reviewed Dec. 26, 2009

"My husband and I just had this with the leftover ham from Christmas. It was delicious! I didn't have enough cream so I added more milk and it turned out fine."

MY REVIEW
papadoug User ID: 2322583 205619
Reviewed Nov. 15, 2009

"Very very good I took them to a pot luck Everyone wanted the recipe."

MY REVIEW
kpayton144 User ID: 2463765 48784
Reviewed Jul. 12, 2009

"This sounds wonderful. Reminds me of something my grandmother used to make. I will definitely try this."

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