This honey ham of the bone and dill pickle cheese spread ball is a little different but makes for an impressive centre piece for your nibblies table. Perfect for when you have a crowd over they can simply slice of a piece and place onto a biscuit.
This recipe is from my FREE EBOOK called Entertain with Cooking For Busy Mums and D’Orsogna. It is filled with 16 recipes for the holiday season ranging from entrees all the way through to drinks and desserts. You can download a free copy here:
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Serves 10+ | Prep 10 Mins | Chill 1-2 hrs
200gm D’Orsogna Honey Ham Off The Bone, diced
1 Packet French Onion Soup Mix
3 Dill Pickles, diced
500gm Light Cream Cheese, softened
½ Cup Sour Cream
1 Cup Cheddar Cheese, grated
½ Cup Fresh Parsley, chopped finely
Crackers to serve
LETS PUT IT ALL TOGETHER
1. In a food processor or large bowl place the ham, French onion soup mix, dill pickles, cream cheese, sour cream and cheddar cheese. Mix well until combined.
2. Take the mix and place into a large freezer bag. Work it into a ball shape. Place in a similar shaped bowl and place in the fridge for 1-2 hours.
3. Once chilled, place the chopped parsley on a place and place the unwrapped ball onto the parsley, gently rolling to coat all over.
Serve with crackers.
D’Orsogna Honey Ham Off the Bone available slice from the Woolworths Deli Section Nationally.
TIP: Make a day ahead so the flavours infuse. Place in the freezer 1 hr prior to serving on hot days.