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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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.
Editor's Note: This recipe is best made with a soft-textured bread such as Wonderbread.
Nutrition Facts
2 each: 793 calories, 55g fat (31g saturated fat), 189mg cholesterol, 1495mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 24g protein.

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Average Rating:
  • ktplowman
    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.

  • papadoug
    Nov 15, 2009

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

  • kpayton144
    Jul 12, 2009

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