Appetizer Ham Ball

This retro appetizer from the 1959 Better Homes and Gardens Holiday cookbook is a wonderful 50s creation for when a cheese ball just isn’t enough. I must warn you this is one of those creepy looking 50s appetizers with a cream cheese “frosting” on the outside of the ham ball.

Interestingly, deviled ham is one of the tastes of spring for me. My mother often made egg salad with it for Easter lunch or the day after Easter.

Appetizer Ham Ball

2 4 1/2-ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon prepared mustard
Tabasco sauce to taste
1 3-oz package cream cheese, softened
2 teaspoons milk

Blend deviled ham, olives, mustard, and Tabasco. Form in ball on serving dish. Chill.  Combine cream cheese and milk, and frost ball with mixture. Keep chilled; remove from refrigerator 15 minutes before serving time. Trim with parsley. Makes about 1 cup.

Comments

  1. My mother used to make deviled ham and egg sandwiches for the day after Easter too. We kids didn’t like the egg salad sandwiches too much in those days, but we loved the deviled ham!

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