Perfect Ham and Green Onion Cheese Ball: A 15-Minute Party Hit

Key takeaways:

• Makes enough for 4 people (can be doubled for bigger groups)
• Prep time: 15 minutes, Chill time: 2 hours
• Basic ingredients: cream cheese, ham, green onions, nuts
• Can be made 2 days ahead

Is finding the right party appetizer making you stress? This ham and green onion cheese ball solves your problem. It’s quick to make, looks fancy, and everyone loves it. Plus, you can make it ahead of time!

What You’ll Need

Kitchen Tools

• Large mixing bowl
• Electric mixer (or strong arm for hand mixing)
• Sharp knife
• Plastic wrap
• Serving plate

Ingredients

• 2 (8 oz) packages cream cheese, softened
• 1 cup cooked ham, finely diced
• 1/3 cup green onions, finely chopped
• 1 cup pecans, finely chopped
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper

For serving:

• Crackers
• Fresh vegetables
• Crusty bread slices

Step-by-Step Instructions

Preparation (15 minutes)

1. Remove cream cheese from refrigerator:

• Take out 30 minutes before starting
• Place packages on counter at room temperature
• Unwrap and place in mixing bowl
• Test softness by pressing with finger – should leave an indent easily

1. Prepare the ham:

• Use a sharp knife and cutting board
• Cut ham into very small cubes (about 1/4 inch)
• They should be smaller than a pencil eraser
• Measure 1 cup of diced ham and set aside

1. Prepare the green onions:

• Rinse green onions under cold water
• Pat dry with paper towels
• Cut off and discard the root ends
• Slice both white and green parts very thinly
• Keep slicing until you have 1/3 cup
• Place in small bowl and set aside

1. Prepare the pecans:

• Place pecans on cutting board
• Using sharp knife, chop into small pieces
• Size should be like coarse breadcrumbs
• Measure 1 cup and set aside some for rolling
• Place remainder in bowl for mixing

Making the Cheese Ball

1. Prepare the cream cheese base:

• Check cream cheese is soft enough to indent easily
• If still firm, wait another 10 minutes
• Place in large mixing bowl
• Cut each block into 8 pieces for easier mixing
• Make sure bowl is stable on counter

1. Beat the cream cheese:

• If using electric mixer:
  • Start on LOW speed
  • Gradually increase to medium
  • Beat for 2-3 minutes
  • Stop and scrape sides with rubber spatula
  • Continue until completely smooth
• If mixing by hand:
  • Use wooden spoon or rubber spatula
  • Press and smear cheese against bowl sides
  • Keep mixing until no lumps remain
  • Will take 5-6 minutes by hand

1. Add the flavorings (in this order):

• Start with Worcestershire sauce:
  • Measure 1 tablespoon exactly
  • Pour evenly over cream cheese
• Add spices:
  • Measure garlic powder (1/4 teaspoon)
  • Add black pepper (1/8 teaspoon)
• Mix until evenly combined:
  • Use medium speed for 30 seconds
  • Scrape bowl sides
  • Mix another 30 seconds

1. Add remaining ingredients:

• Add prepared ham:
  • Sprinkle evenly over mixture
  • Mix on low speed 30 seconds
• Add green onions:
  • Sprinkle evenly
  • Mix on low 30 seconds
• Final mix:
  • Scrape bowl sides thoroughly
  • Mix another minute until everything is evenly distributed
  • No streaks should remain

1. Shape the cheese ball:

• Prepare your workspace:
  • Lay out 12-inch piece of plastic wrap on clean counter
  • Place reserved nuts on plate nearby
• Transfer mixture:
  • Scrape all mixture onto plastic wrap
  • Use rubber spatula to get everything
• Initial shaping:
  • Lift all corners of plastic wrap
  • Gather at top like a pouch
  • Twist gently to form rough ball shape
• Final shaping:
  • Use hands outside plastic to smooth ball
  • Press and shape until even
  • Should be about size of softball
  • Make sure wrap is tight with no air pockets

1. Apply nut coating:

• Prepare nuts:
  • Spread reserved chopped nuts on plate
  • Make even layer about 1/4 inch deep
• Unwrap cheese ball:
  • Carefully peel back plastic wrap
  • Keep ball shape intact
• Roll in nuts:
  • Place ball on nuts
  • Roll gently to coat bottom
  • Use hands to press nuts onto sides
  • Cover entire surface evenly
  • Pat gently to secure nuts

Chilling

1. Wrap the coated cheese ball in fresh plastic wrap
2. Refrigerate for at least 2 hours (or overnight)

Troubleshooting

• Too soft to shape? Chill mixture for 30 minutes before shaping
• Nuts not sticking? Pat cheese ball surface with paper towel to remove moisture
• Mixture too stiff? Let soften 5-10 minutes at room temperature

Variations & Substitutions

• Nuts: Use almonds or walnuts instead of pecans
• Meat: Try diced turkey or chopped bacon
• Cheese: Add 1/2 cup shredded cheddar cheese to mixture
• Spice: Mix in 1/4 teaspoon cayenne for heat

Storage & Reheating

• Keep refrigerated up to 5 days
• Do not freeze
• Take out 15-20 minutes before serving
• Cover leftover cheese ball tightly with plastic wrap

Safety Notes & Tips

• Always check ham’s expiration date
• Keep refrigerated until serving
• Don’t leave out more than 2 hours
• Use clean tools and wash hands well
• Not safe for nut allergy sufferers

Pro Tips

• Cut ingredients extra small for smooth texture
• Press nuts on firmly so they stay put
• Serve with sturdy crackers that won’t break
• Place cheese knife nearby for easy serving
• Let sit 15 minutes before serving for best spread-ability