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Snow-Frosted Ham

Yield 24 servings


  • 1 (8- to 10-pound) boneless fully cooked ham
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) carton commercial sour cream
  • 2 tablespoons prepared horseradish, drained
  • 2 teaspoons celery salt
  • 1/2 teaspoon pepper
  • 1/2 cup whole maraschino cherries
  • 1 (8-ounce) jar sweet gherkin pickles

How to Make It

  1. Place ham in shallow baking pan, fat side up. Bake, uncovered, at 325° for 2 hours. Set aside, and let cool completely.

  2. Combine cream cheese, sour cream, horseradish, celery salt, and pepper in a large mixing bowl, beating until smooth and creamy. Spread cream cheese frosting on top and sides of cooled ham.

  3. Drain cherries and pickles on paper towels. Cut cherries in half; cut pickles into thin slices. Alternate cherry halves and pickle slices to form a circle, resembling a wreath, on frosted ham. Refrigerate ham at least 1 hour before slicing.

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