Cheddar Ham Cups

These easy cheddar ham cups are made with refrigerated biscuits, chopped ham, and shredded cheddar, then topped with a dollop of pepper jelly for a sweet and savory bite. Perfect for brunch, parties, or make-ahead holiday appetizers—they come together fast and freeze like a dream.

Course Appetizer/Snack

Cuisine American - Southern

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 151kcal

Author Marye Audet-White

Ingredients

8 ounces shredded sharp cheddar cheese
6 ounces chopped deli ham or leftover holiday ham
¾ cup mayonnaise
⅓ cup cooked bacon crumbled
2 teaspoons Dijon mustard
2 cans refrigerated flaky biscuits 10.20 ounces each
1 tablespoon chopped green onions
¼ cup Red pepper jelly for topping

Instructions

Preheat oven to 450°F. Grease a mini muffin tin or hit it with nonstick spray.
In a mixing bowl, stir together cheese, ham, mayo, bacon, mustard, and green onions.
Pop open the biscuits (brace yourself), then split each biscuit into three layers. Press each layer into the bottom and up the sides of the mini muffin cups.
Fill each biscuit cup with about 1 tablespoon of the ham mixture.
Bake for 9–11 minutes, or until the biscuits are golden and the filling is bubbly.
Let cool for a couple of minutes, then top each one with a small dollop of red pepper jelly if using.

Notes

Storage:

Refrigerator: Pop the cooled cheddar ham cups in an airtight container and refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back the crispy edges—microwave only if you like sadness and soggy bottoms.
Freezer: These freeze like a dream. Wrap tightly in plastic wrap or foil, toss in a freezer bag, and keep them cozy for up to 2 months.

Tips:

Cool for a few minutes before serving – They’ll set up a bit and hold together better, plus you’ll avoid branding the roof of your mouth with molten cheese.

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