Place a slice of cured ham on a cutting board, and cut into half diagonally as shown.
Place the wider one on the right side, and overlap with the other piece about 5 mm. ＊ Put the slice with the fat on the outside edge on the right.
Fold the top of the ham towards the back a little. Place a small portion of cream cheese on the left edge of the ham with a butter knife, and spread out thinly.
Roll up the ham and cheese loosely from the left. The cheese should be spread so that there is less on the right side.
There's no need to secure the roses from unraveling. Open up the petals gently, and it's done. Make the other 3 roses in the same way.
Here I garnished with coarsely ground pepper in the center of the roses, and added a basil leaf. The recipe for All-purpose Basil Dressing it at Recipe ID: 2277071.
For drinking appetizers, hors d'oeuvres or in bentos. Ham and egg roses - Recipe ID: 2159947.
For drinking appetizers, hors d'oeuvres or in bentos. Ham and cheese roses - Recipe ID: 2184529.
Story Behind this Recipe
I love the bright colors and eye catching shapes of flowers and roses, so I've been making a lot of edible ones. This is one of those recipes.
The roses are delicious even without dressing or pepper. If you have a block of cured ham, slice it very thinly, place it so the right hand side is wider, and roll up from the left. I think bite sized roses are the best, but you can keep adding slices of ham to the right side and make the roses bigger.