Mix deviled ham and cream cheese together until creamy.
Serve on crackers.
Very good for parties and brunches at work.
Creme together the creme cheese, deviled ham spread, A1, worchester, tabasco and garlic.
Work in the sliced olives and shredded chedder.
Wrap in plastic wrap and chill until solid.
Form into a ball and roll in the crush/chopped pecans.
Decorate with a cherry if you desire.
*Note: If you like it a little spicier, increase the tabasco!
Cut cucumber in half lengthwise and scoop out seeds.
In a bowl, mix together deviled ham, chopped egg, onion, pickle and mustard.
Spoon mixture into cucumber shells. Chill.
When ready to serve, cut cucumber diagonally into 1-inch pieces.
Spread deviled ham in unbaked 9-inch pie shell.
Sprinkle on grated Swiss cheese and chopped onion.
Beat eggs, then beat in light cream, salt and nutmeg.
Pour mixture into pie shell. Sprinkle with paprika.
Bake 15 minutes at 425\u00b0.
Reduce heat to 300\u00b0 and bake 30 minutes longer or until done.
In small mixing bowl, beat together cream cheese and deviled ham.
Add Worcestershire sauce and cayenne pepper; beat until smooth.
Chop bell peppers fine and stir in mixture.
Makes 3 cups.
Unroll dinner rolls.
Cut each one in half to form a small triangle.
Spread a little mustard on each triangle.
Place 1/2 teaspoon deviled ham and a small amount of cheese near the longest side of each triangle.
Roll up.
In a small bowl, combine cheeses, deviled ham, scallions and chilies; mix well.
Shape mixture into a ball.
Roll in chopped nuts.
Wrap in plastic wrap; chill.
Remove from refrigerator to soften slightly before serving.
Serve with your favorite crackers. Makes 1 (2-cup) cheese ball.
Soften cheeses at room temperature or in microwave for 1 to 2 minutes.
Blend them together.
Add deviled ham and blend. Refrigerate several hours or overnight.
Form into 1 large ball or 2 smaller balls.
Roll in coating of your choice (chopped nuts, parsley, dry beef).
Wrap in plastic wrap.
Serve with a variety of crackers.
Finished cheese balls freeze well.
In a small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies.
Mix well.
Shape mixture into a ball. Roll in chopped nuts.
Wrap in plastic wrap; chill.
Remove from refrigerator to soften slightly before serving.
Serve with crackers.
Makes one 2 cup cheese ball.
In a small bowl, combine cheeses, deviled ham, onions and chilies.
Mix well.
Shape mixture into a ball.
Roll in chopped nuts.
Wrap in plastic wrap; chill.
Soften slightly before serving.
Serve with crackers.
Makes a 2 cup cheese ball.
In bowl, blend deviled ham and cream cheese.
Stir in pineapple, green pepper and onion.
Chill at least 4 hours or overnight.
Mound mixture on serving plate; garnish with pecans and parsley.
Serve as spread on Ritz crackers.
(May be refrigerated up to 2 days.)
In a small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies.
Mix well.
Shape into ball.
Roll in chopped walnuts.
Wrap in plastic wrap.
Chill.
Remove from refrigerator to soften slightly before serving.
Serve with crackers.
Makes 1 to 2 cup cheese ball.
We add a little Tabasco and Worcestershire sauce also (hot and spicy).
In a small bowl, combine Cheddar, cream cheese, deviled ham, scallions and chiles; mix well.
Shape into ball and roll in chopped nuts.
Wrap in plastic and chill.
Remove from refrigerator to soften slightly before serving.
Makes a 2-cup cheese ball.
Boil eggs.
Mix deviled ham, salt, pepper and salad dressing together.
After eggs are boiled, take 3 of them and chop up and put in mixture.
Take the other 4 and slice up and arrange around the deviled ham mixture.
You could also put lettuce under the eggs you have arranged on the side of the mixture.
Unroll crescent rolls.
Spread with butter.
Mix deviled ham and sweet pepper relish, then spread ham mixture over each roll. Then roll up rolls.
(You can also cut each triangle in half and make 16 smaller crescents.)
Roll starting at wide end.
Bake at 350\u00b0 for 15 minutes.
Mix deviled ham and onion.
Mound mixture on plate.
Mix remaining ingredients.
Frost ham mound with cream cheese mixture. Refrigerate overnight.
Preheat oven to 425\u00b0.
Spread deviled ham on the bottom of the pastry shell.
Sprinkle cheese and onion on top of ham. In
a bowl, lightly beat eggs; beat in cream, salt and nutmeg. Mix thoroughly.
Pour
mixture
into pastry shell over cheese and onion.
Sprinkle
with paprika.
Bake 15 minutes.
Reduce oven temperature to 300\u00b0 and bake 30 minutes longer, or until knife inserted
into
center
comes
out clean.
Let stand 10 minutes before cutting.
Makes 8 to 10 appetizer servings.
Early In The Day:
In a small bowl, combine deviled ham, orange peel, mustard and horseradish.
With a sharp knife, cut each slice lengthwise into 5 pieces, each about 1/4-inch thick. Flatten each with a rolling pin. With a metal spatula, spread about 2 tablespoons ham mixture over the entire surface of each slice. Start at the short sides of the bread and roll each, jelly roll fashion.
Cut each roll crosswise into 6 slices. Arrange in pinwheels on a large platter. Refrigerate until served.
Mix together the cream cheese, Tabasco and mayonnaise.
Add mustard, deviled ham, onion and olives.
Refrigerate until serving time.
Makes about 2 1/4 cups.
Blend cheese and deviled ham. Refrigerate until easy to handle.
Shape into 30 small balls. Roll in 1 cup chopped nuts. Refrigerate long enough to firm up again.