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Creamed Ham in Toast Cups

 Creamed Ham in Toast Cups
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Creamed Ham in Toast Cups (continued)

Editor's Note: This recipe is best made with a soft-textured bread such as Wonderbread.
Nutritional Facts: 1 serving (2 each) equals 793 calories, 55 g fat (31 g saturated fat), 189 mg cholesterol, 1,495 mg sodium, 52 g carbohydrate, 4 g fiber, 24 g protein.