Miniature Corn Muffins with Black Forest Ham

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Ham and corn bread, a classic combination, come together in miniature form. These bright yellow morsels look pretty on any hors d’oeuvre table.

Ingredients

Muffins

Sauce

Steps

1. Preheat oven to 400°F. Butter mini-muffin cups or coat with nonstick cooking spray.
2. In a large mixing bowl, combine dry ingredients. Add eggs, butter, 2 cups sour cream, and corn kernels, and stir until just combined. Spoon batter into mini-muffin cups, filling each to the top. Muffins will dome nicely as they bake. Bake until just beginning to brown, 12 to 13 minutes. Cool for 3 to 4 minutes. Remove from pan and cool completely on wire racks. Bake remaining muffins.
3. To make sauce, place figs in a small mixing bowl, add boiling water to cover, and let stand for 30 minutes. Drain in a colander and pat dry with paper towels. Mince figs and combine in a medium mixing bowl with mustard, mayonnaise, and 1 tablespoon of sour cream. Set aside.
4. To assemble muffins, cut ham slices in half. Slice each muffin in half horizontally so there is a top and a bottom. Place about ½ teaspoon sauce on both top and bottom. Fold ham slice once or twice so it fits on the muffin bottom; ham will hang slightly over edges of muffin. Place 2 or 3 onion slices on ham. If onion slices are too large, cut in halves or thirds. Top with muffin top, pressing down slightly. Arrange on a serving platter or tray.

Notes

• The muffins can be made ahead and stored in lock-top plastic bags for 3 days. They can also be frozen for 1 month. Thaw before using, and refresh, if possible, in a preheated 300°F oven.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.