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1
Set out cream cheese to soften to room temperature (I usually leave out a few hours).
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2
When you're ready to make, cut each 8 oz block into 8 equal squares.
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3
At least 30 minutes in advance: To absorb excess moisture.
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4
Line pickles in a single layer, a couple inches apart on a small stack of paper towels.
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5
Place a few more paper towels on top, press gently.
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6
Place two slices of ham side by side on another stack of paper towels, place a layer of paper towels on top, followed by two more slices of ham.
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7
Repeat process until all ham is layered between paper towels.
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8
Working one at a time place a slice of ham on a cutting board or plate.
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9
Using a butter knife or off-set spatula, spread the cream cheese evenly over the slice of ham.
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10
Begin at one end working toward the other end, leaving about 1/4 in.
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11
cream cheese free to accommodate spreading as you roll.
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12
Place a pickle across the width of the cream cheese covered ham at the end where cream cheese meets the edge.
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13
Roll up semi-tightly, careful to not squeeze cream cheese out the edges or rip ham.
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14
Repeat process until all 16 are rolled.
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15
Stack rollups on a plate as you finish each one.
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16
Cover with plastic wrap and chill at least 2 hours, or up to over night, to set.
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17
Just before serving, remove from refrigerator, cut each rollup into 1/2 in.
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18
slices to make your pinwheels.
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19
Layer on a serving platter.
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20
Serve, eat, enjoy and watch them disappear!
