- Perfect party starter that looks impressive but takes just minutes to make
- Budget-friendly with simple ingredients you likely have on hand
- Make-ahead friendly – prepare up to 3 days before your gathering
- Customizable with easy swaps for dietary needs or flavor preferences
The Perfect Ham and Green Onion Cheese Ball for Any Occasion
Ever found yourself scrambling for a quick appetizer that doesn’t look thrown together? The Ham and Green Onion Cheese Ball is your answer.
This creamy, savory cheese ball combines the saltiness of ham with the fresh bite of green onions. It’s wrapped in a crunchy coating that makes every bite interesting. The Ham and Green Onion Cheese Ball comes together in just 5 minutes of hands-on time, making it perfect for last-minute gatherings.
Your guests will never guess how easy this Ham and Green Onion Cheese Ball was to make. This recipe makes just enough for 4 people to enjoy as a pre-dinner snack. It’s an easy win that’ll have everyone asking for the recipe.
Nutrition Facts for Ham and Green Onion Cheese Ball
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 285 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 75mg |
| Sodium | 650mg |
| Total Carbohydrates | 4g |
| Dietary Fiber | 0g |
| Sugars | 2g |
| Protein | 12g |
Serving size: 1/4 of cheese ball (makes 4 servings)
What You’ll Need for Your Ham and Green Onion Cheese Ball
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 8 oz (1 block) | Softened at room temperature |
| Cooked ham | 1/2 cup | Finely diced |
| Green onions | 1/4 cup | Thinly sliced (about 2-3 green onions) |
| Sharp cheddar cheese | 1/2 cup | Shredded |
| Garlic powder | 1/2 tsp | Not garlic salt |
| Worcestershire sauce | 1 tsp | Adds umami flavor |
| Black pepper | 1/4 tsp | Freshly ground preferred |
| Pecans | 1/2 cup | Finely chopped (for coating) |
| Fresh parsley | 2 tbsp | Finely chopped (for coating) |
Kitchen Equipment for Beginners
| Tool | Purpose | Beginner Notes |
|---|---|---|
| Medium mixing bowl | For combining ingredients | Glass or metal works best |
| Rubber spatula | For mixing and shaping | Helps scrape down sides of bowl |
| Measuring cups and spoons | For accurate portioning | Level measurements for best results |
| Plastic wrap | For chilling the cheese ball | You’ll need about 12 inches |
| Serving plate | For presentation | A small plate or board works great |
| Cheese knife or spreader | For serving | Any small knife will work |
| Crackers or crostini | For serving | Choose sturdy ones that won’t break |
Possible Substitutions for Ham and Green Onion Cheese Ball
- Cream cheese: Neufchâtel cheese for a lighter version (same amount)
- Ham: Smoked turkey (1/2 cup) or cooked, crumbled bacon (1/4 cup)
- Pecans: Walnuts, almonds, or pistachios (same amount)
- Green onions: Chives (3 tbsp) or finely diced red onion (3 tbsp)
- Cheddar cheese: Monterey Jack, Colby, or pepper jack (same amount)
- For gluten-free: Check Worcestershire sauce is gluten-free (some brands contain wheat)
Detailed Step-by-Step Instructions for Ham and Green Onion Cheese Ball
Preparation Phase (10 minutes)
- Soften the cream cheese
- Take the cream cheese out of the refrigerator 30 minutes before starting.
- Remove from the foil or paper packaging and place in your mixing bowl.
- If you forgot to take it out early, unwrap the cream cheese, place on a microwave-safe plate.
- Microwave for 10 seconds, rotate the block, and microwave for another 5 seconds if needed.
- Test with your finger – it should yield easily to pressure but not be melted or oily.
- BEGINNER TIP: Properly softened cream cheese should be like room temperature butter – you can press a finger into it easily but it’s not melty.
- Prepare the ham
- If using deli ham, stack 4-5 slices and cut into small cubes (about 1/4 inch).
- If using leftover baked ham, dice it into similar sized pieces.
- Measure 1/2 cup of diced ham and set aside.
- BEGINNER TIP: The smaller and more evenly you dice the ham, the better it will incorporate into the cheese ball.
- Prepare the green onions
- Rinse 2-3 green onions under cold water.
- Pat dry with a paper towel.
- Trim off the root ends and any wilted tips.
- Slice thinly using both white and green parts.
- Measure 1/4 cup sliced green onions and set aside.
- BEGINNER TIP: Slicing green onions with scissors can be easier than using a knife.
- Prepare the coating ingredients
- Chop the pecans finely with a knife. They should be in small pieces but not powdered.
- Rinse the parsley, pat dry, remove stems, and chop finely.
- Mix the chopped pecans and parsley in a shallow dish or plate.
- BEGINNER TIP: You can pulse pecans in a food processor if you have one, but be careful not to over-process.
Assembly Phase (15 minutes)
- Make the cheese mixture base
- Place the softened cream cheese in a medium mixing bowl.
- Add 1/2 cup shredded cheddar cheese.
- Add 1/2 teaspoon garlic powder.
- Add 1 teaspoon Worcestershire sauce.
- Add 1/4 teaspoon black pepper.
- BEGINNER TIP: Measure all ingredients before adding to ensure accurate proportions.
- Mix the base thoroughly
- Using your rubber spatula, mix all base ingredients together.
- Press the spatula against the side of the bowl to remove any lumps of cream cheese.
- Continue mixing until completely smooth and uniform in color.
- This should take about 2 minutes of consistent mixing.
- BEGINNER TIP: Scrape down the sides of the bowl at least once during mixing to incorporate all the cream cheese.
- Add the ham and green onions
- Add the measured ham to the cheese mixture.
- Add the sliced green onions.
- Gently fold these ingredients in using the spatula.
- Make about 10-15 folding motions, turning the bowl as you go.
- Mix just until evenly distributed – don’t overmix.
- BEGINNER TIP: “Folding” means to gently turn the mixture over upon itself, not vigorously stirring.
- Form the Ham and Green Onion Cheese Ball
- Tear off a piece of plastic wrap about 12 inches long.
- Lay it flat on your work surface.
- Scrape all the cheese mixture from the bowl onto the center of the plastic wrap.
- Use the spatula to roughly shape it into a mound.
- Pick up the corners of the plastic wrap and bring them together.
- Twist the top of the plastic wrap to close.
- Use your hands to shape the mixture into a ball through the plastic wrap.
- BEGINNER TIP: Don’t worry about making a perfect sphere yet – just get it roughly ball-shaped.
- Chill the cheese mixture
- Place the wrapped cheese ball in the refrigerator.
- Chill for at least 30 minutes, or up to 24 hours.
- This firms up the mixture and makes it easier to coat.
- BEGINNER TIP: Place the wrapped ball in a small bowl to help it maintain its round shape while chilling.
Finishing Phase (10 minutes)
- Prepare for coating
- Remove cheese ball from refrigerator.
- Unwrap carefully, peeling the plastic wrap away from the cheese.
- If the ball needs reshaping, use your hands to gently press it back into a round shape.
- BEGINNER TIP: If your hands are warm, run them under cold water and dry them before handling the cheese ball.
- Apply the coating to your Ham and Green Onion Cheese Ball
- Hold the cheese ball in one hand over the dish of pecan-parsley mixture.
- With your other hand, scoop the coating mixture and press it onto the surface of the ball.
- Rotate the cheese ball as you work to cover all sides.
- Continue until the entire ball is coated.
- BEGINNER TIP: Work quickly to prevent the cheese from warming up too much in your hands.
- Fix any bare spots
- Place the coated cheese ball on your serving plate.
- Check for any areas that didn’t get coated.
- Press additional coating mixture onto those spots.
- BEGINNER TIP: If your coating isn’t sticking well, let the cheese ball sit at room temperature for 5 minutes to become slightly tacky on the surface.
- Prepare for serving
- Let the Ham and Green Onion Cheese Ball stand at room temperature for 15-20 minutes before serving.
- This makes it easier to spread and enhances the flavors.
- Arrange crackers, breadsticks, or vegetable sticks around the cheese ball.
- Insert a cheese knife or small spreader into the top of the ball.
- BEGINNER TIP: The cheese ball should be soft enough to spread but still hold its shape.
Troubleshooting Your Ham and Green Onion Cheese Ball
| Problem | Cause | Solution |
|---|---|---|
| Cheese ball is too soft | Cream cheese was too warm or not chilled long enough | Place back in refrigerator for 30 minutes before serving |
| Mixture is too sticky to shape | Not chilled enough | Chill mixture for 15 minutes before trying to shape again |
| Coating falls off | Cheese ball surface too smooth or too cold | Let cheese ball warm slightly (5 minutes) so coating sticks better |
| Too salty | Too much ham or pre-shredded cheese (contains salt) | Balance with 2-3 extra tablespoons of plain cream cheese |
| Too bland | Under-seasoned | Add an extra dash of Worcestershire sauce and pinch of pepper |
| Mixture seems too loose | Over-softened cream cheese | Add 2 tablespoons more shredded cheese and chill longer |
Variations of Ham and Green Onion Cheese Ball
Mediterranean Ham and Green Onion Cheese Ball
Replace half the green onions with 2 tablespoons of finely chopped sun-dried tomatoes and add 1 teaspoon of dried oregano. Coat with chopped pistachios and dried herbs.
Spicy Ham and Green Onion Cheese Ball
Add 1 tablespoon of minced jalapeños and substitute pepper jack for the cheddar. Roll in crushed tortilla chips mixed with a pinch of chili powder.
For a delicious twist on ham appetizers, check out these creative ham recipes that use similar ingredients in completely different ways.
Sweet and Savory Ham and Green Onion Cheese Ball
Add 2 tablespoons of crushed pineapple (well-drained) to the mixture and coat with toasted coconut flakes and chopped pecans.
Storage Instructions for Ham and Green Onion Cheese Ball
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator (uncoated) | Up to 5 days | Wrap tightly in plastic wrap |
| Refrigerator (coated) | Up to 3 days | Store in airtight container |
| Freezer | Up to 1 month | Wrap in plastic, then foil |
Reheating Instructions
The Ham and Green Onion Cheese Ball isn’t meant to be heated, but served at room temperature. If frozen:
- Thaw overnight in the refrigerator.
- Let stand at room temperature for 30 minutes before serving.
- If desired, refresh the coating with new nuts and herbs.
Safety Notes & Pro Tips for Ham and Green Onion Cheese Ball
Food Safety
- Always keep the cheese ball refrigerated until about 20 minutes before serving.
- Discard any cheese ball that has been at room temperature for more than 2 hours.
- Use pasteurized cheeses if serving to pregnant women or those with compromised immune systems.
- Always wash your hands before handling ingredients.
Pro Tips from the Experts
- For extra flavor: Toast the pecans in a dry skillet for 3-5 minutes before chopping.
- For perfect texture: Grate your own cheese rather than using pre-shredded (which contains anti-caking agents).
- For easier spreading: Serve with a cheese knife stuck in the top of the ball.
- For a beautiful presentation: Place on a wooden board with various crackers arranged around it.
If you enjoy this recipe, you might also like this hearty Ham and Gruyere Quiche that makes an excellent brunch option.
Make It A Complete Appetizer Spread
The Ham and Green Onion Cheese Ball makes a fantastic appetizer, but you can turn it into part of a larger spread by adding:
- A warm soup like this Ham and Kale Soup for a complete meal
- Crudité platter with fresh vegetables like carrot sticks, celery, and bell pepper strips
- Sliced baguette or artisanal crackers (at least 2-3 varieties)
- Fresh fruit like grapes or apple slices
- Light white wine or sparkling water with citrus
Prep Time: 10 minutes
Chilling Time: 30 minutes (minimum)
Total Time: 40 minutes
Serves: 4 people
Enjoy your homemade Ham and Green Onion Cheese Ball! It’s sure to become a go-to recipe for quick entertaining.
