This honey ham and dill pickle cheese ball makes a delightful, eye-catching centrepiece for any nibble table. It’s easy to serve at gatherings—guests can simply slice a portion and spread it on crackers or biscuits.
This recipe appears in the free eBook Entertain with Cooking For Busy Mums and D’Orsogna, which contains 16 holiday-season recipes covering starters, mains, drinks and desserts.
INGREDIENTS
Serves 10+ | Prep 10 minutes | Chill 1–2 hours
200 g D’Orsogna Honey Ham Off The Bone, diced
1 packet French onion soup mix
3 dill pickles, diced
500 g light cream cheese, softened
½ cup sour cream
1 cup cheddar cheese, grated
½ cup fresh parsley, finely chopped
Crackers, to serve
METHOD
1. In a food processor or a large bowl, combine the diced ham, French onion soup mix, diced pickles, softened cream cheese, sour cream and grated cheddar. Mix until evenly combined.
2. Transfer the mixture into a large freezer bag, shape it into a ball inside the bag, then place it in a similarly shaped bowl and refrigerate for 1–2 hours to firm up.
3. When chilled, spread the chopped parsley on a plate. Unwrap the cheese ball and roll it gently in the parsley until evenly coated.
Serve with crackers.
Tip: Make the cheese ball a day ahead to allow the flavours to meld. On hot days, place it in the freezer for 1 hour before serving to keep it firm.
D’Orsogna Honey Ham Off The Bone is available sliced from the Woolworths deli nationally.
