6 dill pickle spears
1 pkg. (8 oz.) cream cheese (softened)
2 tbsp. stone ground mustard
6 slices Danish ham

Pat dill pickles. Dry with paper towel. In medium bowl, combine cream cheese and mustard until well blended. Spread 2 1/2 tablespoons cheese mixture on each slice of ham. Place 1 pickle spear at wide end of each ham slice. Roll up jelly roll style. Cover and chill several hours or overnight. With sharp knife, slice each roll into 14 equal parts. Place cut side up on serving platter. Makes 24 appetizers.