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Ham Cups with Cherry Sauce

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
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6 servings


  • 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
  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 can (16 ounces) pitted red cherries, undrained
  • Red food coloring, optional


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

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