Serves: Makes 24 Poppers

Ham & Pickle Poppers

  • 12 slices Virginia Brand Smoked Uncured Ham, cut in half lengthwise
  • 12 whole baby dill pickles
  • 8 ounces cream cheese, softened
  • ½ cup finely shredded cheddar cheese
  • 1 medium jalapeno, finely chopped
  • ¼ teaspoon garlic powder
  • 2 tablespoons hot pepper jelly or jalapeño jam, warmed slightly; additional warmed pepper jelly for serving if desired
  1. Heat oven to 350°F.
  2. Cut pickles in half lengthwise; carefully scoop out the centers and pat pickles dry.
  3. In a medium bowl, combine softened cream cheese, cheddar cheese, jalapeño, and garlic powder; mix well.
  4. Transfer the cream cheese mixture into a resealable plastic bag. Snip the corner of the bag and pipe the cream cheese mixture into pickle halves.
  5. Wrap each pickle with a half slice of ham and secure with a toothpick.
  6. Place on a foil-lined baking sheet. Brush with 2 tablespoons warmed jam, if desired, and bake at 350°F for 15 minutes until heated through.
  7. Serve immediately with additional jam, if desired.

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