Start this recipes by greasing a 6 hole muffin pan with a little olive oil. Wrap 1 slice of Parma ham inside each hole, making the shape of a cup. Leave any extra hanging over the edges messily. Next, prepare the filling. Heat the oil in a frying pan and brown the pancetta for 3 minutes. Add in the spring onions and garlic and fry for a further minute. Next, add in the sausage meat along with the herbs and flatten down onto the base of the pan with the back of a spoon. It is import to try and brown as much of the saugage filling as possible to get the best of flavour. Break up the sausage meat to brown evenly. Next, add in the crotons, chicken stock, cranberries and gbejna and mix together well. After a couple of minutes the croutons will absorb the stock juices. Finally, generously spoon the filling into the Parma ham cups. Bake in the oven at 180`c for 25- 30 minutes, or until golden brown. Remove from the oven and allow to cool down slightly before removing from the muffin pan. Can be served either hot or cold as a delicious appetizer dressed with a few salad leaves.