Hey, y’all! We southerners take our cheeseballs very seriously. Sound silly? Taste one and you'll understand why! There are many varieties (I recently posted a Bacon and Ranch Cheeseball), yet one of my go-to versions is my Ham Cheeseball. You're going to love it, just as I do, y'all!
Ham Cheeseball
Frequently Asked Questions
I recommend using your favorite deli-cut ham. You will want it sliced very thinly. I prefer honey ham, though use your own discretion in your choice.
Use the cracker of your choice — I most commonly buy Wheat Thins, Country Club Crackers, and a good ol’ fashioned saltine. It’s also fabulous with raw vegetables and pretzels.
Yes, and I recommend it! I would make this cheeseball the day before you plan to serve it. While some cheeseballs can last longer, the ingredients in this cheeseball will allow you to keep it for up to four days in the refrigerator.
100%! If you want to freeze this cheeseball, do not add the topping. You’ll want to add those after your cheeseball has thawed and is ready to serve.
Yes! I chose not to, but you can garnish with crushed pecans. It makes for a beautiful - and extra delicious - cheeseball!
Ham Cheeseball Ingredients, Shopping List:
Cream Cheese: You’ll use two, eight-ounce blocks for this recipe. If you want to lighten up this recipe, you could use low-fat cream cheese. Most commonly, I use full-fat when making my Bacon and Ranch Cheeseball.
Sour Cream: Like above, I recommend full-fat, as it is thicker.
Mexican Cheese: You’ll use two and a half cups in this recipe. I like Mexican cheese from the supermarket, as it is a blend of many delicious cheeses. However, feel free to use the cheese variety of your liking: cheddar, pepper jack, etc.
Ham: roughly 8 ounces — you’ll use the deli ham of your choice, though honey ham is my preference.
Worcestershire sauce: The secret ingredient to all of my cheeseballs!
Dijon Mustard: My favorite is Grey Poupon. Don't skip this -- it's an integral ingredient!
Fresh Green Onions: While adding fresh green onions cuts the usable life of the cheeseball (roughly 4 days in the refrigerator), they add immense flavor.
Pecans: chopped.
Seasoning/Spices: black pepper, garlic powder.
The Recipe
Enjoy my Ham Cheeseball? Check out my other recipes here!
Ham Cheeseball
Ingredients
- 16 oz cream cheese softened
- 2.5 c Mexican blend cheese shredded
- 8 oz deli ham thinly-sliced and chopped
- ¾ c pecans chopped
- ⅛ c sour cream
- 2 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon course black pepper
- 1 teaspoon garlic powder
- 2 green onions chopped, green only
Instructions
- Make sure that the cream cheese is room temperature/softened.
- Add all ingredients to a stand mixer. Mix until well-combined.
- Place the mixture onto plastic wrap, cover it, and roll it into a ball. Refrigerate until firm.
- Take cheeseball out of the refrigerator and garnish with additional chopped pecans, if desired. Serve with crackers, pretzels, and/or fresh vegetables. Enjoy!
Nutrition
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
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Enjoy my Ham Cheeseball? Check out my other recipes here!
