Creamy, briny, and crunchy, Ham And Pickle Roll-Ups are perfect for anyone craving a low-effort, high-reward snack!
One of my daughters is absolutely obsessed with pickles. It’s almost a problem. You think I’m kidding? The other morning, I caught her drinking pickle juice straight from the jar like it was Gatorade. Then again, I probably should’ve seen it coming. When my wife was pregnant with our twins, she had the textbook craving for pickles and all things salty or sour. For whatever reason, my other daughter isn’t as into pickles—perhaps because they’re fraternal twins? Who knows?
Anyway, I’m always looking for new ways to enjoy these puckered cucumbers. Ham and pickle roll-ups certainly fit the bill—they’re easy to make and even easier to eat. This recipe is more about assembling than anything else, like you’re a line worker at a Subway or something. It’s why I usually have a pickle fiend of a daughter help out. The “hardest” part? Mixing dill into the cream cheese. Also, the cream cheese doesn’t just add a rich flavor—it acts as a glue so the pickle stays wrapped snug in its ham blanket. See? You can be practical and tasty.
The flavor combo is addictive: tangy pickles, cream cheese, and smoky ham in one bite. Regarding the ham, honey ham actually works here, too. Personally, I like the mix of sweet and salty. By the way, if ham’s not your thing, smoked turkey works just as well! Either way, you’re getting salty, crunchy, rich flavors that go down nicely with a kiddie cocktail, my daughter’s drink of choice.
Pat those pickles dry
Brine is super important for pickles. It’s sort of what makes a pickle a pickle. However, brine is the enemy of these roll-ups. Heed my warning, people, because I’m speaking from experience here. If you skip drying them off, the pickles won’t stick to the cream cheese. In short, you’re in for a soggy mess. Dry pickles ensure the rolls stay tightly wrapped, so pat like there’s no tomorrow!
How do I store leftovers?
Ham and pickle roll-ups taste best the day of, though you can refrigerate them in an airtight container for up to 2 days. However, the longer they sit, the softer the ham gets. Try to enjoy these roll-ups within 24 hours.
Serving suggestions
When it’s just me and the kiddos, I’ll serve these roll-ups with simple snacks like Pretzel Bites or this Homemade Crock-Pot Chex Mix With Honey Mustard. For football Sundays and hangouts, I like to up my app game with Oven-Baked Mozzarella Sticks. They taste just as delicious as the fried variety and are way less messy to make. For a set-it-and-forget-it pick, try my Crock-Pot Buffalo Chicken Dip With Cauliflower. It’s spicy but not crazy hot, you wouldn’t guess that I’ve snuck six cups of cauliflower into the mix!
Ingredients
- 5 slices deli ham halved
- 4 ounces cream cheese softened
- 1/2 teaspoon fresh dill
- 10 large dill pickles patted dry
Instructions
- Lay half a slice of ham on a clean cutting board and pat dry with a paper towel.
- Place the cream cheese in a large bowl and beat it with an electric mixer on medium speed until it’s light and fluffy. Fold in the dill, then use a butter knife to spread a thin, even layer of the softened cream cheese over the entire ham slice.
- Pat the pickle dry until the brine is completely removed from the skin. Then, place one whole dill pickle at one short edge of the ham slice.
- Tightly roll the ham around the pickle. Repeat until you've used all the ingredients. Use a sharp knife to cut each roll in half.
- Arrange the roll-ups on a plate and refrigerate for about 30 minutes before serving to allow the flavors to meld and the cream cheese to firm up.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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