Jane's Ham Puffs

Rating: 4.67 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My friend Jane in Denver first served this to me in the 80's and I've been making ever since. Different way to use cooked ham, and very nice for a brunch-type serving. Mini ham and cheese souffles are baked until golden, then served with a mushroom sauce. You may substitute the mushroom sauce with another sauce if you wish.

By Kimber
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 325 degrees F (165 degrees C). Grease six (6 ounce) ramekins.

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  • In a medium bowl, toss together the ham, Cheddar cheese, bell pepper, and onion. Stir in the milk, cracker crumbs, and egg yolks. In a separate bowl, whip egg whites with an electric mixer until stiff. Fold into the ham and cheese mixture. Spoon the mixture into the prepared ramekins. Place the ramekins on a baking sheet.

  • Bake for 40 to 50 minutes in the preheated oven, until puffed and golden. Prepare the mushroom sauce according to package directions.

  • When the puffs are done, turn them out onto serving plates, and top with mushroom sauce.

Nutrition Facts

Per Serving:
333.2 calories; 20.6 g protein; 10.4 g carbohydrates; 130.9 mg cholesterol; 1051.6 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

ALICE66
Rating: 5 stars
04/08/2004
Very much liked this recipe. Good way to use up leftover ham. Light and fluffy. Read More
Helpful
(6)

Most helpful critical review

BCVB9
Rating: 3 stars
11/11/2004
This is just so-so. Definitely different way to serve eggs and ham. I would watch the baking time--mine came out a little dry. This recipe calls for "mushroom sauce"--I assume it means a white sauce, not mushroom gravy. Betty Crocker has a great mushroom sauce recipe. Read More
Helpful
(6)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BCVB9
Rating: 3 stars
11/10/2004
This is just so-so. Definitely different way to serve eggs and ham. I would watch the baking time--mine came out a little dry. This recipe calls for "mushroom sauce"--I assume it means a white sauce, not mushroom gravy. Betty Crocker has a great mushroom sauce recipe. Read More
Helpful
(6)
ALICE66
Rating: 5 stars
04/08/2004
Very much liked this recipe. Good way to use up leftover ham. Light and fluffy. Read More
Helpful
(6)
Lisa
Rating: 5 stars
12/30/2009
I skipped the mushroom sauce because I knew the kids would turn up their noses. They loved it and never knew it once had mushrooms! It was quick and easy to put together and made great use of the leftover Christmas ham. My husband even had three servings he enjoyed it so much! Read More
Helpful
(5)
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muttzee
Rating: 5 stars
01/16/2009
My husband and I loved this recipe. Great way to use up ham in a nice light dish. will make again soon Read More
Helpful
(3)
MNJCARTER
Rating: 5 stars
11/02/2004
Very good. The kids weren't real thrilled about it but my hubby and I loved it. Would make an excellent brunch dish. Read More
Helpful
(3)
Rhonda Brock Fuller
Rating: 4 stars
11/15/2006
Very good... Read More
Helpful
(3)
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lutzflcat
Rating: 5 stars
01/02/2015
Like a souffle it rises beautifully and deflates quickly. Not to worry the texture is souffle-like and the flavor is fantastic. Used a combination of white and yellow cheddar and red & yellow bell peppers. The crushed buttery crackers really bring richness. Didn't like the idea of a mushroom sauce so I skipped it with no sacrifice to flavor IMO. If I were to add a sauce I think a hollandaise would be tasty on this. Enjoyed today for lunch with a small side salad and some fruit. Definitely would make this again! Read More
Helpful
(1)
badbabybeth
Rating: 5 stars
02/14/2015
Awesome recipe! Used a little more cheese but otherwise followed exactly. Super easy once you get whipping the whites done. Read More
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