Ham Pickle Roll Ups: Cooking with Kristin (Day 20: 31 DOK)

Ingredients

• 12 spears Kosher Dill Pickle Spears (Whole spears, drained and patted dry)
• 12 slices Boiled Ham Slices (Thin deli‑style slices, patted dry)
• 4 oz Cream Cheese (Softened to room temperature for easy spreading)
• 12 pieces Toothpicks (Wooden, for securing roll‑ups)
• 1 roll Paper Towels (Used to blot excess moisture from pickles and ham)

Instructions

1. Drain and Pat Dry Pickles

   Open the jar of kosher dill spears, drain the liquid, and place the spears on a paper towel. Pat each spear dry with another paper towel to remove excess moisture.

   Time: PT5M

2. Pat Dry Ham Slices

   Lay each ham slice on a fresh paper towel and gently press to remove any surface moisture.

   Time: PT2M

3. Soften Cream Cheese

   Remove the cream cheese from the refrigerator and let it sit at room temperature until soft enough to spread easily (about 10 minutes).

   Time: PT10M

4. Spread Cream Cheese on Ham

   Using a butter knife, spread a thin, even layer of cream cheese over each ham slice, leaving a small border (about ¼ inch) around the edges.

   Time: PT3M

5. Add Pickle and Roll

   Place one dried pickle spear at the end of the cream‑cheese‑covered ham slice and roll tightly, pressing gently to keep the roll compact.

   Time: PT2M

6. Trim Ends (Optional)

   Using the sharp knife, cut off the uneven ends of the roll (the “nerds”) and set them aside for later snacking.

   Time: PT2M

7. Secure with Toothpick

   Insert a toothpick into the thick rind end of the pickle to hold the roll together securely.

   Time: PT1M

8. Repeat for Remaining Pickles

   Repeat steps 4‑7 for the remaining pickles, ham slices, and cream cheese until all roll‑ups are assembled.

   Time: PT5M

9. Plate and Chill

   Arrange the completed roll‑ups on a plate, cover loosely with plastic wrap, and refrigerate until ready to serve.

   Time: PT2M

Nutrition Facts

Calories

70

Protein

4 g

Carbohydrates

2 g

Fat

5 g

Fiber

0 g