2 teaspoons horseradish (more, if desired)
1 large pack Philly cream cheese, softened
1 pack Danish ham

Combine horseradish with cream cheese and set aside. Drain 6 or 7 slices of ham on paper towels to remove excess moisture.

Spread a layer of the horseradish/cream cheese mixture on a slice of ham, tapering it on one of the narrow ends. With the tapered end pointing toward you, start rolling the meat gently to the other end. Do the next one.

After you have all the ham slices rolled up, cover and refrigerate for 1/2 or longer.

With a sharp knife, cut the refrigerated rolls into sections about 1/4 to 1/2 inch thick.

Serve them your own special way. I use crackers. This is a very easily adjustable recipe. You can increase or decrease the amount of horseradish that you add, and the thickness that you cut.

Enjoy!

Submitted by: Sandy