Deviled Ham Cheese Ball
Creamy deviled ham and cream cheese spread with pineapple and green pepper, rolled in crushed pecans. Make it a day ahead and serve it cold with crackers.
Servings 12
Calories 135kcal
Ingredients
- 1 can deviled ham (4.25 ounces)
- 12 ounces cream cheese softened
- ½ cup drained crushed pineapple
- 3 tablespoons finely minced green bell pepper
- 1 tablespoon finely minced onion
- ¼ teaspoon Tabasco hot sauce
- ½ cup finely chopped pecans
- crackers to serve
Instructions
- In a medium bowl, combine the deviled ham, cream cheese, crushed pineapple, minced green bell pepper, minced onion, and hot sauce. Stir until well combined.
- Shape the mixture into a ball, cover with plastic wrap, and refrigerate for 1 to 2 hours.
- Roll the cheese ball in finely chopped pecans to cover.
- Serve with crackers.
Recipe Tips
- Toast the pecans in a dry skillet for a few minutes and cool them completely before crushing. Raw pecans taste papery next to a rich cream cheese base, and toasting is the single biggest upgrade you can make here.
- Press the pecans on with your palm rather than just rolling. A loose coating falls off on the board and leaves bare patches.
- Taste before you shape, and add salt sparingly if at all. Deviled ham is already well salted, and there is no way to fix an over salted ball once the coating is on.
- Shape the ball inside a sheet of plastic wrap if the mixture is sticking to your hands. Gather the corners, twist, and roll it against the counter for a smooth, even sphere.
- Pull it from the refrigerator about 15 minutes before guests arrive. Straight from the cold it is too firm to spread on a thin cracker.
Nutrition
Calories: 135kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 0.2mg
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