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300 – 400 gm. piece of Lepp’s Country Ham, diced in large chunks
–available in the deli, I wouldn’t use Black Forest Ham simply because of the dark exterior
8 oz. cream cheese, room temperature
¼ cup mayonnaise
2 Tbsp. chopped parsley
1 small shallot, finely chopped (or 1 Tbsp. finely minced onion)
¼ tsp. dry mustard
¼ tsp. Tabasco or Sriracha
1 cup finely chopped walnuts
In food processor using the chopping blade and a pulsing on/off motion, chop the ham until it is finely ground.
In a separate bowl, beat the cheese and mayonnaise until smooth. Stir in all remaining ingredients except nuts. If using the larger quantity of ham, you can add an additional tablespoon of mayonnaise to ensure it’s moist enough.
Cover and chill for at least an hour.
Using hands, form into one large or two small balls. Lay a piece of waxed or parchment paper on your counter, place chopped nuts on paper and roll ham ball in walnuts to coat.
Tip: Freezes well.