These Southern ham and pickle roll ups are exactly what my Grandma June calls her “porch-party crackers”—they’re the kind of no-fuss little bites that disappear the second you set them down. Think of them as a crunchy, salty, creamy stand-in for crackers and dip, all rolled into one. This style of appetizer has been floating around Midwestern and Southern potlucks forever, but Grandma’s version leans on deli ham, dill pickles, and a tangy cream cheese spread so you can throw them together fast after work and still look like you planned ahead. They’re perfect for summer evenings on the porch, game days, or anytime you want something snacky that people immediately ask you the recipe for.
Serve these roll ups chilled on two simple trays or platters, just like Grandma would set them out on the kitchen counter before carrying them to the porch. I like to pair them with a bowl of kettle chips or cheese crackers, some fresh veggies and ranch, and a cold pitcher of sweet tea, lemonade, or light beer. They also sit happily next to deviled eggs, pimento cheese, or a simple fruit tray if you’re doing a bigger spread. Keep toothpicks nearby if you’re serving outside so people can easily grab a few and keep chatting.
Southern Ham and Pickle Roll Ups
Servings: 24–30 bite-size roll ups
Ingredients
8 oz cream cheese, softened
1/4 cup mayonnaise
1 1/2 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional but tasty)
1/4 tsp black pepper
1/4 tsp kosher salt (or to taste, depending on ham)
1 Tbsp finely chopped fresh dill (or 1 tsp dried dill)
1/4 cup finely minced sweet onion or green onion
1 lb thinly sliced deli ham (about 10–12 large slices, not shaved)
12 whole dill pickles, about 3–4 inches long (or 24 smaller spears)
Wax paper or plastic wrap, for rolling
Toothpicks, for serving (optional)
Directions
In a medium bowl, stir together the softened cream cheese, mayonnaise, yellow mustard, garlic powder, onion powder, smoked paprika (if using), black pepper, and salt until smooth and spreadable. Fold in the chopped dill and minced onion. Taste and adjust seasoning if needed; remember the ham and pickles are salty too.
Lay a sheet of wax paper or plastic wrap on your counter. Place 1 slice of deli ham on top, patting it dry with a paper towel if it looks wet so the filling sticks better.
Spread a thin, even layer of the cream cheese mixture over the ham, going almost to the edges but leaving about 1/4 inch bare on one long side to help seal the roll.
Lay 1 whole dill pickle (or 2 smaller spears lined up end to end) along the long edge of the ham closest to you. The pickle should run from one side of the slice to the other like a log.
