These leftover ham pinwheels transform yesterday’s holiday roast into irresistible bite-sized appetizers that disappear in minutes. I’ve been making these leftover ham pinwheels for years, and they’re my secret weapon for using up that extra ham without anyone feeling like they’re eating leftovers.
SERVES: 4 | PREP: 15 MIN | COOK: 12 MIN | TOTAL: 27 MIN
Ingredients
For the Pinwheels
| Ingredient | Amount |
|---|---|
| Cooked ham, diced | 2 cups |
| Cream cheese, softened | 8 oz |
| Shredded cheddar cheese | 1 cup |
| Large flour tortillas | 4 (10-inch) |
| Dijon mustard | 2 tablespoons |
| Honey | 1 tablespoon |
| Fresh chives, chopped | 2 tablespoons |
| Garlic powder | ½ teaspoon |
| Black pepper | ¼ teaspoon |
Optional Additions
| Ingredient | Amount |
|---|---|
| Baby spinach, chopped | ½ cup |
| Diced pickles | ¼ cup |
| Everything bagel seasoning | 1 teaspoon |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Remove the cream cheese from your refrigerator and let it sit on the counter for 10 minutes before starting. You want it soft enough to spread easily but not melted. If you forgot this step, microwave it for 8-10 seconds at 50% power.
Step 2: Dice your leftover ham into ¼-inch pieces. Smaller pieces distribute better throughout the pinwheels and make them easier to roll without tearing. You can use a food processor for 3-4 pulses if you want a finer texture.
Step 3: Finely chop the fresh chives using a sharp knife. Roll the chives together before slicing to get uniform pieces that blend into the cream cheese mixture without creating lumpy spots.
Phase 2: Making the Filling (5 minutes)
Step 4: In a medium mixing bowl, combine the softened cream cheese, Dijon mustard, and honey. Use a fork or hand mixer on low speed to blend until completely smooth with no cream cheese lumps remaining. This creates the base that holds everything together.
Step 5: Add the shredded cheddar cheese, chopped chives, garlic powder, and black pepper to the cream cheese mixture. Stir with a spatula until all ingredients are evenly distributed. The mixture should look speckled with cheese and herbs.
Step 6: Fold in the diced ham gently, making sure every bit gets coated with the creamy mixture. Don’t overmix or you’ll break down the ham pieces. You want distinct chunks throughout.
Phase 3: Assembly (5 minutes)
Step 7: Lay one flour tortilla flat on a clean cutting board or work surface. Make sure there are no wrinkles or tears that could cause problems when rolling.
Step 8: Spread one-quarter of the filling across the entire tortilla surface, leaving a ½-inch border along the edges. Use an offset spatula or the back of a spoon to create an even layer about ¼-inch thick. This border prevents the filling from squeezing out when you roll.
Step 9: Starting from the edge closest to you, roll the tortilla tightly like a sleeping bag. Keep constant pressure as you roll to prevent air pockets. The tighter you roll, the prettier your slices will be.
Step 10: When you reach the end, place the tortilla seam-side down on a plate. The moisture from the filling will seal the edge naturally. Repeat with the remaining 3 tortillas and filling.
Phase 4: Chilling (Optional but Recommended)
Step 11: Wrap each rolled tortilla individually in plastic wrap, twisting the ends like a candy wrapper. Refrigerate for at least 1 hour or up to 24 hours. This chilling step makes slicing much cleaner and helps the flavors develop.
Phase 5: Slicing and Serving
Step 12: Remove one wrapped roll from the refrigerator at a time. Use a sharp, serrated knife to trim off the uneven ends (these are your cook’s snack).
Step 13: Slice the roll into 1-inch thick rounds using a gentle sawing motion. Don’t press down hard or you’ll flatten the pinwheels. Each tortilla should yield 8-10 pieces.
Step 14: Arrange the pinwheels on a serving platter with the spiral pattern facing up. The swirls of ham and cheese look beautiful and show guests what they’re about to enjoy.
Step 15: For warm pinwheels, place sliced pieces on a parchment-lined baking sheet and bake at 350°F for 10-12 minutes until the edges turn golden and the cheese melts slightly. The tortillas will crisp up beautifully.
Chef’s Notes
Tortilla Temperature Tip: Room temperature tortillas roll more easily without cracking. If your tortillas are cold, microwave them between damp paper towels for 10 seconds to make them pliable.
Ham Quality Matters: The better quality your leftover ham, the better these leftover ham pinwheels will taste. Honey-glazed or smoked ham adds incredible flavor that elevates these from simple snacks to party-worthy appetizers.
Make-Ahead Magic: I always prepare these the night before parties. The overnight rest in the fridge lets the flavors blend while the tortilla absorbs some moisture from the filling, making them easier to slice perfectly.
Cream Cheese Consistency: If your cream cheese mixture seems too thick, add 1 tablespoon of milk to loosen it. If it’s too thin, refrigerate for 15 minutes before spreading.
Nutrition Information (Per Serving – 6 pinwheels)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 24g |
| Carbohydrates | 28g |
| Fat | 24g |
| Fiber | 2g |
| Sodium | 980mg |
| Sugar | 4g |
Delicious Variations
Mediterranean Style: Replace the cheddar with crumbled feta cheese and add sun-dried tomatoes and fresh basil. This lighter version pairs perfectly with a Greek salad for lunch.
Spicy Jalapeño Version: Mix in 2 tablespoons diced pickled jalapeños and use pepper jack cheese instead of cheddar. The heat balances beautifully with the sweet honey in the filling.
German-Inspired Twist: Add 2 tablespoons sauerkraut (squeezed dry) and 1 teaspoon caraway seeds to channel doner kebab flavors into these pinwheels. Serve with whole grain mustard for dipping.
Soup Party Combo: These make an excellent appetizer before serving leftover ham lentil soup for a complete meal that uses every bit of your holiday ham without waste.
Storage & Reheating
Refrigerator Storage: Unsliced rolls wrapped tightly in plastic wrap last 3-4 days in the refrigerator. Sliced pinwheels should be stored in an airtight container with parchment paper between layers to prevent sticking.
Freezing Instructions: Wrap unsliced rolls in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.
Reheating Cold Pinwheels: Place on a microwave-safe plate and heat for 15-20 seconds at 50% power. Don’t overheat or the tortilla becomes rubbery.
Crisping Leftover Pinwheels: Air fryer at 350°F for 3-4 minutes gives them a restaurant-quality crispy exterior while keeping the inside creamy.
Troubleshooting Common Problems
Problem 1: Tortillas Cracking When Rolling Your tortillas are too cold. Warm them slightly between damp paper towels in the microwave for 10 seconds. The moisture and heat make them flexible enough to roll tightly without breaking.
Problem 2: Filling Squeezes Out the Sides You’re using too much filling or not leaving enough border space. Stick to ¼ cup filling per tortilla and maintain that ½-inch border. Less is more when it comes to successful rolling.
Problem 3: Pinwheels Unraveling After Slicing The rolls weren’t chilled long enough. Refrigerate for at least 1 hour before slicing. The cold firms up the cream cheese and helps everything hold together during cutting.
Problem 4: Soggy Tortillas After Refrigeration Your filling had too much moisture. If using fresh vegetables, pat them completely dry first. You can also lightly toast the tortillas in a dry skillet for 30 seconds per side before filling to create a moisture barrier.
Problem 5: Uneven Slices Use a sharp serrated knife and wipe it clean between each cut. A clean blade glides through without dragging filling. Slice with a gentle sawing motion rather than pressing straight down.
Equipment Essentials
- Mixing bowls (medium size)
- Cutting board (large enough for tortillas)
- Sharp serrated knife (for clean slicing)
- Offset spatula or butter knife (for spreading)
- Plastic wrap (for chilling rolls)
- Measuring cups and spoons
- Hand mixer (optional, for smoother filling)
- Baking sheet (if serving warm)
- Parchment paper
Shopping List
Dairy Section
- Cream cheese (8 oz)
- Shredded cheddar cheese (1 cup)
Deli/Meat Section
- Leftover cooked ham (2 cups diced)
Bakery/Bread Aisle
- Large flour tortillas (4 count, 10-inch size)
Condiments
- Dijon mustard
- Honey
Produce Section
- Fresh chives (small bunch)
Spice Aisle
- Garlic powder
- Black pepper
Success Secrets
1. Room Temperature is Key: Let your cream cheese reach room temperature for at least 20 minutes. Cold cream cheese creates lumpy filling that tears tortillas when you spread it.
2. Consistent Slicing: Mark your roll with a knife at 1-inch intervals before cutting. This gives you a guide for uniform pieces that look professional on the serving platter.
3. The Overnight Advantage: Making leftover ham pinwheels the night before does more than save time. The flavors meld together while the slight moisture absorption makes the tortilla more tender and flavorful.
4. Sharp Knife Always: A dull knife smashes pinwheels instead of slicing them. Your serrated bread knife works better than a chef’s knife for this task because it saws through without compressing.
5. Visual Appeal: Arrange pinwheels standing upright in concentric circles on a platter. The spiral patterns create an impressive presentation that makes simple ingredients look gourmet.
