Ham and Cheddar Cheese Ball with Green Onion

Ham and Cheddar Cheese Ball

Finely diced ham and green onion run through the creamy center of this chilled cheese ball, while a thick layer of orange cheddar shreds covers the outside. It’s one shareable appetizer served with crackers, not a dip or individual bites. Shape the soft mixture in plastic wrap, then chill it until it holds its rounded shape before pressing on the cheddar. Take a scoop from the front just before serving to show the filling.

Prep: 15 minutes | Chill: At least 1 hour | Total: About 1 hour 15 minutes | Yield: 10 to 12 appetizer servings

Ingredients for Ham and Cheddar Cheese Ball

• 2 (8-ounce) blocks full-fat cream cheese, softened (about 450g total)
• 2 cups shredded sharp orange cheddar, divided (about 225g)
• 3/4 cup fully cooked, ready-to-eat ham, finely diced and patted dry (about 115g)
• 2 green onions, thinly sliced (about 30g)
• 1/4 teaspoon garlic powder
• About 1 box round buttery crackers, for serving

The ham will not be heated, so use ham that is ready to eat. Mild orange cheddar can replace sharp cheddar for a gentler flavor; keep the same amount for the filling and coating.

How to Make a Ham and Cheddar Cheese Ball

1. Prepare the mix-ins: Finely dice the ham and pat it dry. Slice the green onions and shred the cheddar if needed. Set aside 1 cup of cheddar for the coating.
2. Mix the filling: Stir the softened cream cheese in a bowl until smooth. Fold in the remaining 1 cup cheddar, the ham, green onions, and garlic powder until evenly distributed.
3. Shape and chill: Spoon the mixture onto plastic wrap. Gather and twist the wrap to form one large, rounded ball. Set it on a small plate or tray and refrigerate for at least 1 hour. When unwrapped, the ball should hold its shape without slumping; if it does not, wrap it again and chill longer.
4. Coat with cheddar: Unwrap the chilled ball and gently press the reserved cheddar over its top and sides. Cover most of the visible surface with distinct shreds without flattening the ball. If the shreds will not stick, let the surface stand for a few minutes, then press them on again.
5. Serve: Place the ball on a white plate and arrange round crackers around it. Just before serving, remove a scoop from the front to reveal the ham and green onion inside. Set the scoop on a cracker if desired.

How to Keep the Cheese Ball Firm

Use block cream cheese and keep excess moisture out of the filling. Small, dry ham pieces distribute evenly and make the cheese ball easier to shape and scoop onto crackers. There’s no need for added salt: the ham and cheddar already supply it. If the ball is still soft after an hour in the refrigerator, chill it longer before adding the coating.

Make-Ahead and Storage

For a conservative best-quality make-ahead plan, shape the ball up to 2 days ahead and keep it wrapped in the refrigerator. Add the cheddar coating close to serving time. Keep the crackers separate until serving so they stay crisp, and remove the display scoop only when you’re ready to serve.

Cover and refrigerate leftovers promptly. Do not leave this dairy-and-ham appetizer at room temperature for more than 2 hours. Serve it cold; do not reheat it.

For a different cheddar-based appetizer, try the cheddar ranch cheese ball.

Nutrition

Approximate nutrition per serving, based on 12 servings of the cheese ball: 220 calories, 9g protein, 20g fat, and 2g carbohydrates. Per 100g of cheese ball: approximately 315 calories, 13g protein, 28g fat, and 3g carbohydrates. Crackers are not included because the number served per person varies. Values are estimates.