Makes 1 big ball
Prep time: 10 minutes
(cream cheese: 2.00, mayo: .15, nuts: .50?, ham: 1.00?--okay, I'm a little sketchy on the costs here, since I used leftover ham and may or may not have forgotten to measure my nuts)
16 oz. cream cheese
1/4 C mayo or Miracle Whip (I used mayo)
1/4 C onion (it gets pureed if you're not into onion-y texture, but if it's the taste that really bothers you, I must warn you, the onion taste is detectable--not overpowering, but yes, it's there)
5 oz. ham
1 C chopped pecans (or walnuts if you happened to be the unprepared type who has no pecans lying around and is not willing to go to the store on Dec. 23rd)
If you're pecans/walnuts are not pre-chopped, put them in a food processor and give them a go until they're good and fine.
Take them out and put them in a different bowl. Wipe or rinse out your processor.
Now put in your cream cheese, mayonnaise, and the onion. Blend until it's smooth and creamy.
Add the ham and pulse or run it on low until the ham is in small bits, but not pureed. This is the part that kind of makes this cheese ball for me. If you get the ham nice and small, the taste and flavors it has are distributed beautifully throughout the cheese ball, but there's enough texture left that nobody feels like they're dipping their crackers in ham-flavored baby food.
Shape your cheese ball. (Confession: I'd never done this before and was a little nervous. It was easy. You just begin plopping it on your serving vessel and shape it into a ball with a spatula.) Sprinkle/pat nuts on until the entire ball is covered.
Serve or cover and refrigerate for later.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com