This Retro Appetizer Never Goes Out of Style

Growing up, there was one appetizer that signaled it was time for our family's annual Christmas Eve party. As guests filtered in from the cold, shaking off snowflakes and unwrapping scarves, they'd grab a drink and make their way to the trays of food mom had prepared.

Her "ham ball" was always one of the biggest hits. Like a disco ball ready to kick off the party, it sat at the center of a platter flanked by an assortment of crackers at its side. Despite its questionable name, it was always one of the first dishes to disappear.

I was a teenager when I realized Mom's ham ball was made with canned ham. And I'm not going to lie, it weirded me out. "A ham ball? Made with canned ham?" I get it if you're ready to stop reading this article now. But please stay a little longer and allow me to convince you why you should make it. Yes, it's a blast from the past, but it'll always be in style.

We grew up in a small northern Ontario town where certain ingredients were often hard to come by. I think my mom stuck with canned ham because it was always available and legitimately good in this dish.

I couldn't track down her original recipe, but I set out to recreate it as authentically as possible by memory (and some helpful taste-testing and feedback from my sisters). The result is similar in appearance and texture to a classic cheese ball, but with its own distinct ham and cheese vibe. It’s creamy, savory, rich with umami, and perfect on a cracker.

My mom passed away several years ago. I often think about her holiday dishes and how much meaning they held for us, what they symbolized, and how they meaningfully brought people together. This ham ball will always be among the most nostalgic recipes. 

Tips for Making This Retro Ham Ball

• Room temperature is key. Let your cream cheese soften for about an hour before mixing. Your arm will thank you.
• Do a taste test. I highly recommend tasting the mixture and adjusting the spread to your liking before chilling it. I've made this recipe many times, and sometimes it's perfect and other times it still needs to be zhuzhed-up with more herbs, mustard, onion, or hot sauce.
• Chill out. A few hours in the fridge helps the ball hold its shape and allows the flavors to get to know each other. In a pinch, you can freeze it for about an hour, checking at the 45-minute mark to see how cold it's gotten. Once it's firm and chilled through, roll it in the shredded cheese and transfer it to the fridge.
• Ham it up. Can't find canned ham, or you're still afraid to try it? Finely chopped cooked ham works, too.
• The big cheese. Plain cream cheese is great, but you can also use flavored cream cheese, like garlic and herb, chive and onion, or even jalapeño and cheddar. 
• Get ahead. Life is busy, and parties take planning! For convenience, you can make the ham ball up to two days in advance.

How To Make My Mom's Retro Ham Ball Recipe

For about 20 light appetizer servings, you’ll need:

• 1 (8-ounce) package cream cheese, softened
• 1 (5-ounce) can flaked ham
• 2 tablespoons mayonnaise
• 1 heaping tablespoon Dijon mustard
• 1/4 cup finely diced green onion
• 2 tablespoons finely chopped parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Worcestershire sauce
• A drop or two of hot sauce, like Tobasco, optional
• 1 1/2 cups shredded cheddar cheese, divided
• Pepper, to taste

In a medium bowl, mix the softened cream cheese, ham, mayonnaise, mustard, green onion, parsley, garlic powder, onion powder, Worcestershire sauce, hot sauce (if using), and 1/2 cup of the shredded cheddar cheese until evenly combined. I like to use a hand mixer to make this extra easy. Season with pepper and taste. Add more of any of the other seasonings to taste and mix again.

On a clean surface, stretch out two pieces of plastic wrap on top of each other to form a cross shape. Spoon the mixture into the center of that cross, then fold the plastic wrap around it and shape it into a ball. Place the ball in a small bowl to help hold its shape, then transfer it to the fridge. Refrigerate until chilled and firm, at least 4 hours.

Roll the ball in the remaining 1 cup of shredded cheddar so the outside is nicely coated. Wrap it in fresh plastic wrap or transfer it to an airtight container and chill for at least 30 minutes. Transfer to a platter with crackers, bread, or pita chips and serve with a cheese knife. Store any leftovers in plastic wrap or a tightly sealed container in the fridge for up to 4 days.

What To Serve With a Ham Ball

My mom always served her ham ball with a variety of crackers, but it also played well with others. Here are some sidekicks that'll make this spread sing:

• Crackers, bread, or chips: Variety is key, from simple water crackers and buttery Ritz to hearty Wheat Thins. You can also use baguette slices for more substance, kettle chips, pita chips, and breadsticks.
• Fresh veggies: Carrot sticks, celery, bell or banana peppers, endive leaves, and other veggies offer a refreshing crunch to the contrasting creaminess.
• Something tangy: As with a good ham and cheese sandwich, the zesty bite of a good dill pickle perfectly complements the creamy ham ball.
• Fall fruit: Thinly sliced apples or pears add a touch of sweetness and pair nicely with the savory flavors. They're especially good with a cracker combination, too!