These easy to make Ham and Cream Cheese Hor d'oeuvres are a blast from the past. (Yes, I had to Google how to spell Hor d'oeuvres.) My mom would make these for parties and family get togethers and they would always be the first to be eaten. The recipe has only three ingredients and is so easy that you will not believe how good they taste. Place them on a platter of snacks with Cheeses and Crackers or Vegetables with Dip or toss into a Salad of mixed Lettuces and Tomatoes and serve it with dinner. Asparagus spears can be substituted for the Green Onions for a more mild and sofisticated taste. The salty Ham is complimented by the Cream Cheese and sharp Green Onion in the middle in a visually appealing spiral. The party is about to start and you will be ready because you are Cooking The Amazing.
Here is the recipe.
1 8 oz. Package Cream Cheese
8 Green Onions or Asparagus Spears
8 Slices of Smoked Ham
Makes approx. 32
1. Set the Cream Cheese out to soften at room temperature.
2. Use Smoked Ham from the deli counter that is sliced thick. Thin shaved Ham will not work and will tear as you spread the Cream Cheese.
3. Cut your Green Onions into the length of your Ham slices, removing the root tips and also cutting the green tops the same size as the Onion part.
4. If you are using Asparagus, cut the tough ends off the Asparagus then blanch them for 4 minutes in Salty boiling water.
5. Immediatly put the blanched Asparagus in an Ice Water bath for 30 secs to stop the cooking and lock in the bright green color. Blot with papertowel and allow to drain on the papertowels until dry.
6. Spread the softened Cream Cheese almost to the edges of the Ham about 1/8th of an inch thick.
7. Roll the Green Onions and the green tops or Asparagus tightly in a log. The Green Onions or Asparagus will stick out the ends.
8. Place the rolled Ham logs into a zip lock bag and refrigerate for 1 hour. After the Cream Cheese has hardened cut the ends off the Ham logs. These are the cook's quality control samples to make sure they taste good! Using a very sharp knife cut the Ham logs into 1 inch slices using minimal pressure so you do not smash them as you cut. Wipe the knife frequently between cuts so the Cream cheese does not smear on the sides for a nicer appearance. Cover tightly and refrigerate or serve immediately
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