- 2 8 oz. blocks Cabot cream cheese, at room temperature
- 2 c. grated Ashe County Dairy Hoop Cheese
- ¼ c. sliced green onions
- ½ c. peach preserves
- ½ c. chopped Lady Edison Extra Fancy County Ham, heated and then cooled
- ¼ tsp. black pepper
- ½ c. finely chopped pecans, toasted
1). Place cream cheese in a mixing bowl and mix until smooth. Add hoop cheese, green onion, peach preserves, cooled ham and black pepper. Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a ball.
2). Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
3). Cover the cheese-ball in plastic wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly.