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“Horrible Hand” Ham and Cheese Board

4

210 min

“Horrible Hand” Ham and Cheese Board

“Horrible Hand” Ham and Cheese Board Photo 1

Time

210 min

Serving

24 persons

Calories

116

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
Ideal for Halloween, this "horrible hand" ham and cheese board will be the life of your party. This exceptionally creepy skinned hand is best served very cold, with crackers, hot sauce "blood"—and a dagger.

Ingredients

  • 1/2 pounds cream cheese: 1 piece (softened)
  • roasted red pepper: 0.33333 cup (finely chopped)
  • fresh Italian parsley: 2 Tbsp (chopped)
  • greshly ground black pepper: 0.5 tsp
  • garlic powder: 0.25 tsp
  • salt: 0.25 tsp
  • pinch cayenne pepper: 1 piece
  • ounces thinly sliced prosciutto, or other cured ham: 6 piece
  • crackers or bread to serve:

Metric Conversion

Stages of cooking

“Horrible Hand” Ham and Cheese Board Photo 21
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“Horrible Hand” Ham and Cheese Board Photo 7 6
  1. Add cream cheese, red pepper, parsley, black pepper, garlic powder, salt, and cayenne to a bowl and mix thoroughly. Cover surface with plastic wrap, and chill until firm, about 30 minutes.
    “Horrible Hand” Ham and Cheese Board Photo 2
  2. Trace your hand on a piece of parchment. Turn parchment over, and place on a baking sheet. 
    “Horrible Hand” Ham and Cheese Board Photo 3
  3. Use two teaspoons to fill in the hand template with the chilled cheese mixture. Build cheese up in appropriate spots to form the 3-dimensional shape of a hand and wrist.
    “Horrible Hand” Ham and Cheese Board Photo 4
  4. Cover with plastic wrap and freeze until very firm, about 1 hour. 
    “Horrible Hand” Ham and Cheese Board Photo 5
  5. Use a knife to separate fingers from hand and hand from wrist. Wrap each piece with prosciutto, tucking extra meat underneath. Cover, and place in freezer about 1 hour, or until ready to complete assembling the hand.
    “Horrible Hand” Ham and Cheese Board Photo 6
  6. Place the hand section on a serving board first, then attach the fingers and the wrist. Use your own hand as a reference for placing parts of the hand. Use more prosciutto to cover seams, and to add detail and definition. Refrigerate until ready to serve.  Chef John
    “Horrible Hand” Ham and Cheese Board Photo 7

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