Scrumptious Country Ham Cheese Spread is a bit salty, a bit creamy – and is quick and easy to prepare, with only 4 ingredients!
Country ham is another traditional food from Kentucky adopted by our family. My mom, who was born and raised in Kentucky, insisted it be served at every major holiday celebration. There was always lots of leftovers, and Mom’s favorite way to use them up was finely chopped and mixed with cream cheese – a scrumptious spread comprised of just two ingredients, that’s it! While her simple method is delicious, one year for a cocktail party I decided to jazz it up a bit by adding a whopping two more ingredients – a bit of mayonnaise and some chopped fresh chives. This Country Ham Cheese Spread is the result, and it was a big hit!
A few notes on this recipe:
- Instead of (or in addition to) chopped chives, I’ve added chopped green onions before and that was also quite tasty.
- If you don’t have any leftover country ham, you can substitute other forms of cooked ham, finely chopped.
- To turn this spread into a one-bite appetizer, serve spoonfuls inside my Poppy Seed Puffs (recipe in my cookbook “Fresh Tastes”).
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Scrumptious Country Ham Cheese Spread is a bit salty, a bit creamy – and comes together quickly with only 4 ingredients! You can substitute other forms of cooked ham, finely chopped for the country ham.
- 8 ounces cream cheese, at room temperature
- 2 to 3 heaping tablespoons mayonnaise
- 1 cup ground cooked country ham (see Note below)
- 2 tablespoons chopped fresh chives (can also use green onions)
- Using a fork, mix together all ingredients. Season to taste with salt and pepper (may not need any salt, depending on the saltiness of your ham). Refrigerate for a few hours to let the flavors blend. Serve with crackers.
Note on country ham: I throw the leftover pieces from the country ham in the food processor and chop it into fine bits. In addition to this dish, the ground ham is great in salads, omelets – any dish where you might add cooked bacon bits.
Make ahead: spread can be made up to 3 days ahead, covered and refrigerated.
Variation: To turn this spread into a one-bite appetizer, serve spoonfuls inside my Poppy Seed Puffs (recipe in my cookbook “Fresh Tastes”).