Ingredients
The magic of this recipe comes from the synergy of just a few simple, high-quality ingredients. Choosing the right components is the first step toward creating flawless, flavorful roll-ups every single time.
- Cream Cheese (8 ounces, softened): This is the creamy, tangy heart of the recipe. For the richest flavor and best texture, use a full-fat block of cream cheese, not the whipped variety from a tub. Allowing it to soften to room temperature is crucial for a smooth, lump-free spread.
- Deli Ham (1 pound, thinly sliced): The star protein. Opt for a good quality, thinly sliced ham like Black Forest, Virginia, or even a simple honey ham. The key is to choose slices that are large and rectangular if possible, as they are easier to roll. Ensure it’s not overly wet or slimy, as excess moisture can make the roll-ups soggy.
- Green Onions (3-4, finely chopped): Also known as scallions, these provide a mild, fresh oniony bite that cuts through the richness of the cream cheese and ham. Be sure to chop them finely to ensure they incorporate evenly into the spread and don’t create bumps in your rolls.
- Worcestershire Sauce (1 teaspoon): This is the secret weapon. Just a small amount adds a deep, savory, umami flavor that elevates the entire mixture from good to great. It brings a complexity that makes people wonder what your secret ingredient is.
- Dill Pickles (1/2 cup, finely diced, optional but recommended): For those who love the classic “pickle roll-up” variation, finely diced dill pickles or sweet gherkins are a must. They add a briny, tangy crunch that provides a wonderful textural contrast to the creamy filling.
- Garlic Powder (1/2 teaspoon, optional): A touch of garlic powder can be added to the cream cheese mixture for an extra layer of savory flavor that pairs beautifully with the ham and green onions.
Instructions
Follow these detailed steps to ensure your ham roll-ups are perfectly mixed, tightly rolled, and cleanly sliced. The process is straightforward, but a few key techniques make all the difference.
In a medium-sized mixing bowl, place your softened block of cream cheese. It is vital that the cream cheese is at room temperature; if it’s too cold, it will be lumpy and difficult to mix. You can soften it quickly by leaving it on the counter for about an hour, or by microwaving it in a microwave-safe bowl in 15-second intervals until it’s pliable but not melted. Using a rubber spatula or a hand mixer on low speed, beat the cream cheese until it is completely smooth and creamy. Add the finely chopped green onions, Worcestershire sauce, and optional garlic powder and diced pickles to the bowl. Continue to mix until all the ingredients are evenly distributed throughout the cream cheese. Give it a taste and adjust seasonings if necessary.
Take your ham slices out of the package and lay them on a clean, dry work surface, such as a large cutting board or a piece of parchment paper. If the ham slices have excess moisture, gently pat them dry with a paper towel. This is a critical step to prevent the roll-ups from becoming soggy, especially if you are making them ahead of time. Arrange the ham slices so they are slightly overlapping, creating a large, continuous “sheet” of ham. The overlap (about a quarter-inch) will help the roll hold together securely.
Using an offset spatula or the back of a spoon, scoop the prepared cream cheese mixture onto your sheet of ham. Carefully spread the filling in a thin, even layer across the entire surface. Be sure to spread it all the way to three of the edges, but leave a small, half-inch border along one of the long edges. This empty border will act as a seal and prevent the filling from oozing out when you roll and slice it.
Starting from the long edge opposite your empty border, begin to tightly roll the ham into a log. Use your fingers to keep the roll as snug as possible with each turn. A tight roll is the key to creating pinwheels that hold their shape. Once you have a compact log, wrap it tightly in plastic wrap. Twist the ends of the plastic wrap like a candy wrapper to further compress the log. Place the wrapped ham log in the refrigerator to chill for at least 2 hours, but preferably for 4 hours or even overnight. This chilling period is not optional; it allows the cream cheese to firm up, which is essential for achieving clean, beautiful slices.
Once the roll has been thoroughly chilled and is firm to the touch, remove it from the refrigerator and unwrap it. Place the log on a cutting board. Using a very sharp, thin-bladed knife or a serrated knife, carefully slice the log into pinwheels that are about 1/2-inch to 3/4-inch thick. For the cleanest cuts, you can wipe the knife with a damp paper towel between slices to prevent the cream cheese from smearing. Arrange the finished roll-ups on a platter and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 150