That probably sounds a little strange doesn’t it? Ham cup?
Consider this: Chef salads tend to consist of ham, hard-boiled egg, tomatoes, lettuce, and grated cheese at the very least. Why not use a bit of that for the bowl? Of course, you can add in other ingredients, but the simple elements are there for a terrifically fun salad.
Easy to pack as a lunch or keep in the fridge to share with guests, the ham cups hold up beautifully. This nearly-zero-carb dish is not only light and refreshing, it’s sure to impress friends who’ll have no idea this fun dish is actually good for you.
Chef Salad Ham cups
Thin-sliced ham, 2 slices
Hard-boiled egg, chopped
Cheddar cheese, shredded
1. Preheat oven to 350 degrees.
2. Place custard cups or muffin pan on a cookie sheet (this allows you to move the pan in and out safely).
3. Place 2 ham slices over an inverted oven-proof custard cup or muffin pan (in an x-shape works best for perfect coverage).
4. Place second custard cup over the first (to protect ham from overcooking).
5. Cut excess ham from bottom, leaving 1.2″ or so (ham will shrink during cooking, but tips can burn if too much is left).
6. Bake for 20 minutes.
7. Carefully remove from oven to cooling rack.
8. Remove top bowl to cool, bottom bowl once bowl is cool enough.
9. Fill with shredded lettuce, chopped egg, tomato and shredded cheese. Serve cold.
Each 1-2 slices makes one small bowl. I’d count 1 carb for the meat, and 1 carb for the veggies + 1-2 for dressings.
Hey Cleo, such a great idea.
I’ve seen these little cups/baskets made with bacon, but would have not thought of using ham. Very clever, Jamie! Enjoyed the recent podcast!
I’ve tried the bacon cups in the past, but they were messy. I was bored, I had ham and I thought, “Heyyyy…..” I need to make sure I have your site added to my links, Peggy…
Could even use this for a breakfast, with eggs in it, scrambled or even poached with a bit of hollandaise sauce? Granted the ham won’t be very warm, but maybe it will work.
I bet it would work just fine! You could even use pastrami as the bowl and make a Reuben dish with it!
Dawn Gagnon says
Really have enjoyed perusing this website loaded with wonderful recipes and I can’t wait to try them all!!
If you are using the inverted muffin pan, what would you cover the ham with to protect from over cooking?
Jamie VanEaton says
Hi there! I don’t. I just keep a careful eye on the oven and try not to get sucked into the interwebs vying for my attention! It vies! It vieeesssssssss!!!
Thanks! Can’t wait to get to the store tomorrow to buy ingredients for so many of these recipes!!
I’d try foil, loosely placed on top