For those of you who live in the Midwest, you most likely know how amazing these are.
For anyone outside of the Midwest, I completely understand that you may be cringing a little right now. Pickles, and ham, and cream cheese? Gross!
Far from it!
I have been eating these for as long as I can remember. They are a staple at Christmas every year. At first I remember thinking the combination sounded quite disgusting, but there is nothing quite like it. Not only do I bring a dessert to every potluck at work, but I usually end up bringing these as well, and there are never leftovers. When I made these last time I realized I didn’t have the right pickles at home and had to send Derek to the store, but he said he would only go as long as he could eat
five a few.
The procedure is really quite simple. Spread some cream cheese on a piece of ham. Roll the ham around a pickle, slice and serve. This is easiest to do if you use large dill pickles. You could use the baby dills, but I would serve them as a whole instead of slicing. You also need to make sure you buy ham that is in the shape of a rectangle. The round slices you get from the deli just won’t work very well. When slicing, I try to cut off the very ends of the pickle, since they don’t wrap well. I usually save these for snacking! You should be able to get 3-4 slices out of each pickle, depending on how big you make them. Enjoy!
10 slices of ham (rectangular in shape)
10 large dill pickles
2-3 ounces cream cheese
Using a paper towel, blot dry one piece of ham. Spread a thin layer of cream cheese on ham, then place a pickle at the edge. Roll and slice off ends. Slice remaining roll into 3-4 pieces. Repeat with remaining ingredients (you could make more or less depending on your needs). Chill until serving.