Ham Cheddar Cheese Ball Recipes

HAM AND CHEDDAR CHEESE BALL

Steps:

• Set your cream cheese out for about an hour before you mix this cheese ball together. It is much easier to make this recipe if your cream cheese is soft.
• Place cream cheese, ham, cheddar cheese, garlic salt, onion powder, green onions in a mixing bowl. (I like to add mine to my kitchen aide and mix with the paddle, It makes this recipe so easy!)
• Beat together until ingredients are mixed.
• Using a spatula, shape into a round ball. (You can use your hands if you'd like but the rubber spatula works almost just as well and you don't have to get your hands dirty.)
• Toast the nuts in a pan on medium heat on the stovetop. Roll in toasted pecans until evenly covered.
• Cover with plastic wrap until needed. When you're ready to serve it, lay on a platter with your favorite buttery crackers and veggies. Enjoy!

CHEESE BALL WITH DICED HAM

Steps:

• Add cream cheese, ham, green onions and seasoned salt to a mixing bowl and mix well.
• Form into a ball and place onto a piece of plastic wrap.
• Cover entire cheeseball with chopped pecans.
• Wrap ball up with plastic wrap.
• Refrigerate Ham cheese ball for 2 hours or until ready to serve.
• To serve, remove plastic and serve with butter crackers.

CREAM CHEESE BALL

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
• When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.

SUPER AMAZING DEVILED HAM CHEESE BALL

Steps:

• Combine all ingredients except pecans.
• Form into two balls.
• Roll balls in pecans until covered.
• Wrap in foil and chill for at least three hours.
• Serve with crackers.

HAM-CHEDDAR CHEESE BALL

Steps:

• Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth., Shape cheese mixture into a football; press pecans into cheese mixture. Cover and refrigerate at least 1 hour., Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.

KATI ROSE'S CHEESE BALL

Steps:

• In a medium bowl, mix cream cheese, Cheddar cheese, garlic powder, salt, ham and olives. Form the mixture into a ball. Roll the ball in the chopped walnuts until heavily coated. Wrap the ball in plastic wrap, and refrigerate for at least one hour before serving.