Ham Cucumber Cups Recipes

HAM SALAD IN CUCUMBER CUPS

Steps:

• Cut tapered ends from cucumbers. Peel lengthwise strips of peel every half inch with citrus stripper. Cut cucumbers into 5/8- to 3/4-inch slices. Make indentation in center of each slice, without going all the way through, by scooping with small melon ball cutter.
• Fill each indentation with about 1 teaspoon ham salad. Cut each lemon slice into 6 wedges. Top each appetizer with lemon wedge.

CHEDDAR HAM CUPS

Steps:

• In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.

BAKED HAM WITH CUCUMBER, TARRAGON, AND MUSHROOM SAUCE

Steps:

• In a skillet melt the butter over moderate heat until the foam subsides and in it cook the mushrooms, stirring, until they begin to give off their liquid. Add the cucumber and cook the mixture, stirring, for 3 to 5 minutes, or until the cucumber is softened slightly. Stir in the chopped tarragon, the cream, and the mustard and cook the mixture until it is thickened slightly. Put the ham in a baking dish and spread it with the cucumber mixture. Bake the ham in the middle of a preheated 350°F. oven for 10 minutes, or until it is heated through, and garnish the top with the tarragon sprigs.

STUFFED CUCUMBER CUPS

Steps:

• Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
• Remove the ends and cut each cucumber into 3/4 inch rounds.
• Using a melon baller, scoop out the seeds from the center of each round to form a cup.
• Reserve 1 tbsp of the walnuts as a garnish.
• Combine remaining ingredients and stir until well blended.
• Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

HAM CUCUMBER CUPS

Steps:

• Use a melon baller to scoop out the center of each cucumber slice, leaving the bottom of the slice intact to make a small cup.
• Place ham, mayonnaise, Dijon mustard, and curry powder in a food processor and pulse a few times to mince and combine the filling.
• Spoon about 2 teaspoons filling into each cucumber cup.

CUCUMBER HAM ROLL-UPS

Steps:

• Cut each cucumber half lengthwise into four strips; set aside. , In a small bowl, combine the cream cheese, mustard and dill. Spread about 2 tablespoons over each ham slice. Place a cucumber strip on the wide end; roll up tightly jelly-roll style. , Cut off any cucumber that extends beyond ham slice. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Cut into 3/4-in. slices.

ULTIMATE HAM CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a saucepan over medium heat. Whisk in flour until fully incorporated. Add milk; bring to a slow boil. Whisk until thickened, 3 to 5 minutes. Add nutmeg, white pepper, cayenne, and salt. Remove from heat and let filling cool slightly. Add ham, mozzarella cheese, cranberries, and almonds.
• Roll out puff pastry on a lightly floured work surface. Brush lightly with melted butter. Cut into 9 equal squares. Stretch gently to enlarge and place squares, buttered side-down, into muffin cups. Divide filling evenly between the cups.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly.

HAM-FILLED CUCUMBER CUPS

Steps:

• In food processor, finely mince ham and mayonnaise (or if by hand finely chop ham and mix in mayonnaise) Remove and stir in walnuts, mustard and curry powder.
• Score cucumber with tines of fork.
• Cut cucumber into 1/2-3/4 inch slices.
• Use melon baller, scoop out core of cucumber leaving bottom intact.
• Fill each cup with approx. 2 tsp. filling.
• Use yellow pepper strips as garnish on top of filling.