For some people, ham and pineapple is a match made in heaven. The combination hits almost every taste bud: smokey, salty, sweet and sour. Add to that the smooth, creamy texture of cream cheese, and it's a flavor explosion every time. This unique twist on a classic cheese ball recipe is a delicious way to use up leftover ham in a new, innovative way. The crushed pecan "coating" also provides a perfect crunch.
One of the best parts about the recipe is that prep time is minimal and no "cooking" needs to be done, so you can spend more time with friends and family while the cheese ball firms up in the fridge. Why not pass the time by ordering a Hawaiian pizza? There's no limit to how much ham and pineapple one can eat.
Ham and Pineapple Cheese Ball
Ingredients
1-1/2 8-oz packages cream cheese, softened
3/4 cup shredded cheddar cheese
1 8-oz can pineapple chunks or crushed pineapple
1 cup finely chopped cooked ham
2 green onions, finely chopped
1 cup finely chopped walnuts (or substitute peanuts or cashews)
Kosher salt and freshly ground black pepper
Directions
1. In a large mixing bowl, add the softened cream cheese, cheddar cheese and pineapple. Combine with a hand mixer until thoroughly combined.
Season with salt and pepper.
2. Add chopped ham and green onions to the bowl.
3. Gently fold in the ham and green onions until the cheese mixture is well-blended.
4. Shape the cheese mixture into a ball. Return the ball to the mixing bowl, cover with plastic wrap and place in the fridge. If it needs help retaining its shape, put plastic wrap around the ball itself.
5. Allow the cheese ball to set in the fridge for one hour.
6. Fill another bowl with chopped pecans.
7. After one hour, remove the cheese ball from the fridge and gently roll it around in the chopped walnuts. The nuts should cover as much of the surface as possible.
8. Place the coated cheese ball on a serving dish. Garnish with extra green onions and chopped pecans, and serve surrounded by white or whole wheat crackers.
Pro tip: The cream cheese should be as close to room temperature as possible at the start. This will make combining the other ingredients much easier.
