I’m hoping all of you had a wonderful and blessed Christmas. Our family Christmas Eve gathering was the best yet despite the bucketfuls of rain that we had. Everyone had a great time and one of the appetizers that I made for the event was these pickled okra and ham rollups. They didn’t last long after I brought them out! Some of the family members asked for the recipe so I decided to just put it here on the blog. I had also taken these to a party a few weeks ago, and everyone there loved them. The great thing is that they are low carb and appeal to both kids and grownups.
So this afternoon I whipped up another batch of them since we were watching the University of South Carolina Gamecocks play in the Independence Bowl. Perfect game time snacks that you don’t have to feel so guilty about eating!
But I must tell you that I have a secret ingredient in mine! Oops! I guess it’s no longer a secret, is it?
It’s Srirachi sauce! Is there anything that is not taken to another level by this sauce? It puts the ZING in these little appetizers, I tell ya!
And you will need some cream cheese. This is some neufchatel cheese, but you could use any type of cream cheese, even the whipped ones. If you use the block of cheese, be sure to set it out to soften.
And, of course, you need some pickled okra. This is a jar of my Homemade Spicy Pickled Okra that I made last summer, but pickled okra is also available in grocery stores on the pickle aisle. Just be sure to get the hot kind.
Allow the cream cheese to soften to room temperature and add a few drops (about 2 tablespoons) of the sriracha sauce into it. Mix it all together.
- 1 package sliced rectangular shaped sandwich ham
- 1 8 ounce package cream cheese
- 1 jar pickled okra
- 2 tablespoons Sriracha hot sauce
- Bring cream cheese to room temperature to soften
- Add 2 tablespoons Sriracha sauce to the cream cheese and mix together
- Drain the pickled okra and trim the ends
- Spread a layer of the cream cheese mixture over one side of the ham slice
- Place okra at one end of the ham and roll it like a jellyroll.
- Refrigerate rolls for at least 15 minutes until firm
- Slice rolls into bite size pieces (about 1/4 inch long)
- Lay flat on a serving platter.
- Cover with plastic wrap and chill until ready to serve
Wow Us Wednesday@Savvy Southern Style