Low-Carb Ham Bombs
Servings: 4
Ingredients
12 slices deli ham (thin to medium thickness, about 3/4 pound total)
1 cup shredded cheddar cheese (about 4 ounces)
4 ounces cream cheese, softened
Directions
Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish (about 8×8 inches or similar) so the ham rolls don’t stick.
In a medium bowl, stir together the softened cream cheese and 1/2 cup of the shredded cheddar until well combined. The mixture should be thick but spreadable.
Lay the ham slices out flat on a clean cutting board or counter. If the slices are very large, you can cut them in half to make smaller bites.
Spread a spoonful of the cream cheese–cheddar mixture down the center of each ham slice, leaving a little space at the edges so it doesn’t all squeeze out.
Starting from one short end, roll each ham slice up tightly around the cheese mixture, forming a snug little log. Tuck the seam side down so they stay rolled.
Arrange all the rolled ham bombs seam-side down in the greased glass baking dish, nestling them close together so they support each other as they bake.
Sprinkle the remaining 1/2 cup shredded cheddar evenly over the tops of the ham rolls. Don’t worry if some falls in between; it will melt and bubble around them.
Bake in the preheated oven for 15–20 minutes, or until the ham edges are lightly browned, the cheddar on top is melted and bubbly, and you can see a bit of grease sizzling in the bottom of the dish.
Let the ham bombs rest in the baking dish for 3–5 minutes before serving. This helps the cheese set slightly so they’re easier to pick up and bite into. Serve warm straight from the dish.
