Spicy Ham Rollups
The first time I had these was when one of my coworkers mother had made them for a party and had left overs. They are super simple to make, and everyone loves them Even though they have jalapenos, they are still very mild.
The first time I had these was when one of my coworkers mother had made them for a party and had left overs. They are super simple to make, and everyone loves them Even though they have jalapenos, they are still very mild.
- Carbohydrate 0.5331625 g
- Cholesterol 11.6875 mg
- Fat 3.657975 g
- Fiber 0.0552499979734421 g
- Protein 0.6496125 g
- Saturated Fat 2.05183625 g
- Serving Size 1 1 Serving (13g)
- Sodium 69.615 mg
- Sugar 0.477912502026558 g
- Trans Fat 0.52553375 g
- Calories 37 calories
Step-by-step
- Take the cream cheese out of the cardboard box. Do not remove from the package. Knead lightly between your hands until it has warmed up and is pliable.
- Remove from package and put in a bowl. Add the jalapenos and mix into the cream cheese thoroughly.
- Put a heaping tablespoon of the cream cheese mixture on a slice of ham, and start rolling the ham up towards you. Roll as tightly as possible. Set aside.
- When all the ham slices have been rolled up, cut each in two and arrange nicely on a serving platter, perhaps in a floral pattern.
Ingredient lists rarely account for temperature. Softening cream cheese requires more than merely setting a foil-wrapped block on the counter; gently kneading the package in your hands for two minutes transfers enough body heat to make the dairy pliable without melting its fat emulsion. Without this step, cold cheese tears delicate meat.
Cream cheese provides a necessary high-fat barrier that isolates capsaicin molecules from the palate. Substituting Neufchâtel lowers the fat content by roughly one-third, which alters the viscosity and causes the filling to weep moisture into the ham during storage. For those seeking alternatives, cultured butter whipped with finely grated sharp cheddar functions structurally, though it demands chilling for ten minutes at 38 degrees Fahrenheit to set the roll before slicing into two-inch rounds.
Canned chopped jalapeños introduce moisture that fresh peppers avoid. Draining the canned peppers through a fine-mesh sieve for five minutes prevents excess brine from breaking the cheese bond. Substituting pickled serrano peppers at a one-to-one ratio sharpens the acidity, while fresh brined capers offer a briny punch that alters the overall salt balance of the cured pork.
