Deviled Ham Cheese Ball

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Remember that deviled ham that I made earlier in the week? It was delicious, but it was a lot. After I enjoyed it on crackers, bagels, and a sandwich, I’d pretty much had enough. Then, I stumbled upon an ancient recipe cut from a newspaper from days gone by. It was so yellowed and crackly that I was lucky to be able to read it. It was for a Deviled Ham Cheese Ball. Think about that for a minute. The zippy tastiness of deviled ham and the creamy deliciousness of a cheese ball, all in one. I had to try it, and am I ever glad that I did. This is the best, most flavorful cheese ball I have ever eaten. Coating it with Melissa’s Green Hatch Pepper Pecans instead of plain ones (that you are welcome to use if spicy bothers you) took this over the top! Give it a try; you know you want some.
 

Deviled Ham Cheese Ball

1 c. deviled ham salad
1 8-oz. pkg. cream cheese, room temperature
1 8-oz. pkg. shredded cheddar cheese
1 sm. Melissa’s shallot, finely minced
1 T. dried parsley flakes
1 T. fresh lemon juice
1 t. Liquid Smoke
1/2 t. celery salt
1/2 t. garlic powder
1/2 c. ground Melissa’s Green Hatch Pepper Pecans

In a medium mixing bowl combine all ingredients EXCEPT nuts. Chill until slightly firm. Form into a ball, roll in nuts, and wrap in plastic wrap to store in the refrigerator several hours or overnight. Serve with crackers.