Ham and cream cheese roll-ups are made with either pickles or onion wrapped in ham that is coated in cream cheese. These quick and easy appetizers are perfect for holiday meals.
Start spreading 8 ounces of the room temperature cream cheese on 10 whole slices of the ham. Making sure to cover as much of the ham as you can.
Pat the 10 pickle spears off onto paper towels to remove some of the pickle juice. Place on of the pickle spear at the short end of the ham covered cream cheese. Begin rolling the pickle spear up in the ham toward the other end.
To make these bite sized you can cut them into smaller slices or enjoy a whole pickle spear.
Start by washing your green onions in cold water to remove any dirt. I will let them soak for a few minutes in water to help loosen any dirt from the onion.
While the onions are soaking in water take the 5 whole slices of honey ham and cut them in half.
Cut the root end off of the green onion then cut the green part of the onion down to make the onion the size of the half slice of ham. I like to peel the first layer off of the onion skin, this makes eating it easier.
Spread the other 8 ounces of room temperature cream cheese onto the halves of the ham slices. Place the prepared onions onto the short end of the ham and begin rolling up towards the other end of the ham.
Again you can enjoy the onion warp whole or you can slice them into bite-sized pieces.
For the ham, ~ I used our store brand that is a thicker honey ham. Boar's Head has a cooked ham that would be close to our store brands that I used. Of course, you could use any type of lunch meat or even deli meat.
If you are a little unsure about eating a whole onion. Then you could finely chop the onion up and mix it into the cream cheese and spread that onto the ham slices.
The Calories for the pickle wraps are about 107 per pickle wrap. This may vary depending on the type and size of pickles and the type of ham.
The calories for the onion wraps are about 95 per onion wrap. This may vary depending on the type of lunch meat is used.