1 pkg. frozen spinach, cooked & drained well
1 c. Pepperidge Farm cornbread stuffing mix
1 c. sour cream
12 slices cooked ham
1/4 c. butter
1/4 c. flour
2 c. milk
1/2 c. grated, sharp Cheddar cheese

Mix cooked, chopped spinach, stuffing mix and sour cream. Spoon mixture on each slice of ham and roll up. Place rolls with seam sides down in baking dish. Melt butter in saucepan, stir in flour making a roux. Cook for 2 minutes. Add milk, stir over heat until thick. Add shredded cheese, continue to stir until just melted. Pour cheese sauce over ham rolls.

Dish may be refrigerated 4-5 hours at this point, if desired. Bake at 350 degrees about 30 minutes. Serve immediately. Great for prepare ahead brunches or breakfast buffets.