Deviled Ham Cups
These deviled ham cups are bursting with flavor, especially considering how small each one is! The ham salad mixed with mayo, pickles, eggs, and hot sauce is so nice I want to put it on sandwiches too! How did ham salad become uncool when it tastes this good?
The inspiration for this recipe
I have been on a mission to “devil” as many foods as possible. To me this means, take some of the food out, mix it with flavorings, and then put it back in! So far I have done onions, pickles, chicken nuggets, and tater tots. Someone pointed out to me that deviled ham was already a thing, and when I looked into it, it was just ham salad. I wanted to make a version that followed my usual deviled food format. It was as simple as putting the deviled ham into some cups made of ham.
Preparing the ham cups
Get some sliced ham, grease a mini muffin tin, and stick the ham in! Press it in to form a cup. You can just bake these like this, but they will come out better if you weigh them down. I used some foil and filled it with pie weights. (I used dried beans as pie weights) You could also just ball up the foil and push it in there. weighing the ham cups down will create a more defined cup that will hold more deviled ham filling.
Make the deviled ham
Chop up the ham into tiny pieces first
Then add it to a bowl and add in all the deviled ham ingredients! I did eggs, pickles, mayo, mustard, chili flakes, hot sauce, and worcestershire.
I mashed it at first to make sure the egg was broken up. The deviled ham filling is now ready to go into the cups!
Build the deviled ham cups
start by putting the cups onto a serving dish. Then fill the cups with a scoop of the deviled ham mixture. Then top with crispy onions, scallions, and more chili flakes.
Serve the deviled ham cups!
Now that the deviled ham cups are ready to go, it’s time to dig in! I would suggest eating these quickly so the ham cups stay crispy.
I could eat a whole plate of these!
Twists and tips on this recipe
You could make these deviled ham cups ahead if you wanted, I would just make sure to not fill them until it’s time to eat. The filling part only takes a few minutes, you could bring the cups and the filling to the party separately and just scoop them up when you get there.
Check out this recipe for an old school traditional deviled ham recipe! The main difference for mine was I added eggs and pickles.
Deviled Ham Cups
Equipment
Ingredients
- 20 slices ham
- 2 eggs
- 1 pound ham
- 1 large pickle diced
- 1/3 cup mayo
- 2 tablespoons Dijon
- 1 teaspoon gochujang chili flakes
- 1 tablespoon hot sauce
- 1 teaspoon worcestershire
- 1/2 teaspoon cider vinegar
garnish
- scallions or chives
- gochugaru
- crispy onions
Instructions
- Preheat oven to 325.
- Grease a muffin tin with some cooking spray. Take your slices of ham and press into the muffin tin, folding the sides as needed, to form cups of ham. Use foil, or a combination of foil with pie weights (or dried beans) to hold the ham in place. Put into the oven and bake for about 4 minutes, checking occasionally, until browned and hardened into ham cups.
- While these are baking, bring a small pot of water to a boil. Drop in the eggs and cook exactly 9 minutes. Transfer to an ice bath to cool. peel
- Chop the pound of ham into very small pieces. Add to a large bowl
- Add the chopped pickle and the peeled eggs to the ham. Add in the mayo, mustard, chili flakes, hot sauce, Worcestershire, and vinegar.
- Mash this mixture for a few minutes to break the eggs, then stir it until fully combined. Store in the fridge until ready to use
- Line a platter with the ham cups and add a little scoop of the ham salad to each cup. Top with the scallions, chili flakes, and crispy onions and serve