Ham Rolls

1. Set out your cream cheese to soften (low-fat cream cheese will work as well).

2. Keep ham refrigerated until ready to assemble.

3. Trim the bulbs off your onions and just enough of the greens to get rid of any dry, mushy ends.

4. Rinse green onion, peeling a layer off the white ends and removing the transparent film.

5. Dry the onions well.

6. Open your package of ham and set on a cutting board. Keep ham slices in a stack.

7. Have paper towels handy.

8. Blot the first slice of ham with the paper towel.

9. Spread cream cheese, covering the first slice. Use the cake frosting application of applying thickly at first and then spreading thin as you cover the entire slice. The colder your ham and the softer your cream cheese, the better.

10. Once the slice is spread with cream cheese, lay an onion across the ham slice (the short side). Trim the green of the onion as necessary. Set aside.

11. Roll from the short end tightly. Lay the entire roll on a plate, or in a casserole dish.

12. Continue with each slice. Be sure to blot before you spread the cream cheese.

13. When you run out of whole onions, you can start to use the discarded greens. Double or triple up on the thinner greens depending on your preference for onion flavor.

14. When you’ve finished the entire package of ham, refrigerate your tray of ham rolls for 2 hours.

15. After chilling, slice each roll into bite-sized pieces, usually about 6.

16. Chill for up to 2 days covered.

We have found in our family that there are never enough. Onion lovers usually eat all the rolls with the white onion, those less thrilled eat the rolls with greens in them, and the kids push out the onion and just eat the ham/cream cheese.

I’ve heard that people make these with pickles instead of onions, but I love them as they are.