The Classic Cheese Ball Gets an Update for Holiday Entertaining

It had been years since I made a cheese ball. My family used to have one at the ready for whenever someone stopped by to visit during the holidays.

For our annual Christmas Pajama Party, I decided to fetch the old family recipe from the recipe box and gave it an update. Guests devoured it within the first hour. They loved the homey, nostalgic feel and the salty, creamy taste slathered on crackers.

This recipe has more spices mixed with the cheeses. It’s also rolled in chopped up Benton’s Country Ham for more intense flavor. Benton’s ham, in my opinion, is the best country ham in the nation. Its signature deep smoky flavor is unlike any other ham on the market, thanks to Allan Benton’s proprietary curing and smoking methods.

Benton’s Country Ham must be ordered online or by calling the store. There is a 10-15 business day wait to get it shipped, so keep that in mind when organizing the ingredients. As an alternative, I found chopped cooked thick cut bacon works very well. Prosciutto will work in a pinch, too.

Serves: 8-12 Prep Time: 20 minutes Cooking Time: Chill 4-24 hours

Ingredients

• 3 cups shredded extra sharp cheddar cheese

• 1 8-ounce package cream cheese, room temperature OR 1 8-ounce container mascarpone cheese

• ½ cup grated Parmesan

• ¼ cup mayonnaise

• 1½ teaspoons Worcestershire sauce

• ¼ teaspoon onion salt

• ¼ teaspoon celery salt

• ½ teaspoon garlic salt

• ½ cup chopped black olives

• ½ cup coarsely chopped Benton’s country ham OR chopped cooked bacon

• ⅓ cup minced fresh Italian leaf parsley

Directions

1. In a stand mixer fitted with the paddle, add the cheeses, mayonnaise, Worcestershire sauce, salts and olives. Beat on medium speed until smooth, about 30-45 seconds. Scrape down the sides of the bowl and beat again 15 more seconds. Cover the bowl and refrigerate about 2 hours. 

2. Scatter the country ham and parsley evenly on a sheet pan. 

3. Remove the cheese mixture from the refrigerator. Using your hands, shape the ingredients into a ball and roll in the country ham and parsley until fully covered on the outside. Place on a plate, cover tightly with plastic wrap, and refrigerate again, about 4 hours or overnight. 

4. Serve with assorted crackers. The cheeseball will keep up to one week tightly wrapped in plastic.

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