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Ham Pickle Loaf

Source of Recipe


Phil - I guy I use to work with.



List of Ingredients



• 2 – 8 oz blocks of cream cheese, softened (I let it sit out for several hours before I’m ready to make the loaf)
  
• 1 – Small pack of boiled ham (or if buying deli you will need about 4 to 5 slices, but it needs to be cut very thin.)
  
• ¼ - Small onion diced (I don’t use very much onion, because it is easy to overpower it and make it have too much of an onion taste.)
  
• ¼ tps – Garlic powered
  
• 4 or 5 - Dill pickle spears
  
• ¼ cup - Diced parsley (I used the dried stuff, but you can buy it fresh and chop it if you prefer.)
  
• ¼ cup - Dices celery (optional – I don’t use it)
  
• ¼ cup - Diced pimentos (optional – I don’t use it)
  
• ½ cup – Shredded Sharp Cheddar Cheese
  
• 1 - Large French bread loaf (buy the pre-made loaf that is still whole and has not been cut)
  






Instructions



1. After the cream cheese is soft, put it in a mixing bowl, then add the onions, parsley, and the celery and pimentos if you want to use them. Stir until these ingredients are well mixed.
   
   
2. Next you will need to cut the loaf of bread in half, (length wise, as if you were making a very big sandwich…) Next you will need to gut out the inside of both halves and you can either discard the extra bread or save it for the extra cream cheese mixture. (***Note*** don’t get carried away in gutting the bread, you will want to leave some on each of the edges.)
   
   
3. Spread a thick layer of the cream cheese mixture in both halves of the bread, but leave a small well all the way from one side to the other.
   
   
4. Take one piece of ham and roll up one spear pickle. Once it is rolled put it in the well of the bottom half of the bread. Repeat this until the well is filled in, you may have to cut one in half if you have extra room. The ham and pickle rolls need to go all the way from one end to the other. After it’s full, put the top half back on and push it down so that the halves meet all the way around, be careful not to smash it.
   
   
5. Next you will need to use some clear wrap and wrap the loaf up tightly. After wrapping it, I usually put it back in the bag that the bread came in.
   
   
6. Put it in the refrigerator for at least 3 hours, I try to make it far enough in advance so that I can put it in there over night.
   
   






Final Comments


After you unwrap it, the best way that I have found to cut it, is to cut it in ¼” thin sections. If you are taking it to a party, it might be best to cut it before hand, and arrange the slices on a platter. This way the guests don’t have to worry about how to cut it.


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