Ham Cups with Cherry Sauce Recipe

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Ham Cups with Cherry Sauce Recipe
Ham Cups with Cherry Sauce Recipe photo by Taste of Home
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Ham Cups with Cherry Sauce Recipe

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5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Ham Cups with Cherry Sauce in Reminisce March/April 1997, p49

Nutritional Facts

1 each: 476 calories, 21g fat (7g saturated fat), 103mg cholesterol, 1080mg sodium, 48g carbohydrate (40g sugars, 1g fiber), 24g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Ham Cups with Cherry Sauce in Reminisce March/April 1997, p49

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MY REVIEW
puzzlemad User ID: 3329799 15975
Reviewed Jun. 28, 2014

"This was very good. The only change it made was that I used 1 cup of dry bread crumbs and added a little milk to moisten it. The sauce was delicious but a little too sweet for me. I think I may cut the sugar down to 1/4 c. Next time."

MY REVIEW
daisey5 User ID: 146806 43269
Reviewed Jun. 22, 2010

"The only difference I made was for the soft bread crumbs I used Health Nut bread. They were very good."

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