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Ham Salad & Gruyere Cups

Ham Salad & Gruyere Cups


  • 32 Oz Gruyere Cheese, finely shredded
  • 24 Oz Black Forest Ham
  • 1 Egg, boiled and peeled
  • 2 Oz Celery, finely diced
  • 2 Tsp Green Scallion Onions, white only and finely diced
  • 2 Tsp Sweet Pickle Relish
  • 1 Tbsp Yellow Salad Mustard
  • 1/8 Tsp Coarse Kosher Salt
  • ½ Tsp Black Pepper
  • ¾ Cup Mayonnaise
  • 2 Tbsp Green Scallion Onion, green only and thinly sliced


  1. Preheat oven to 350°F. Divide the finely shredded Gruyere into small piles, about 2 tbsp. each, on a parchment lined baking sheet or silpat. Bake until lightly browned and bubbly, about 8 minutes. Working quickly, use an offset spatula and mini muffin pan to form the cheese into cups as they cool. Prepare in batches as they will crisp up quickly. Store in airtight container if not using right away. Finely chop the ham, boiled egg, celery and green onion whites. Mix together with pickle relish, mayonnaise, mustard, salt and pepper. Cover and place in the refrigerator to chill for about an hour or overnight. To serve, arrange the Gruyere cups on a serving or buffet platter. Fill with about 1 oz. of the ham salad and garnish with thinly sliced green onions. Super easy holiday party finger food or use of leftover Holiday ham. Makes 30 bites.

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