Instructions: Soften cream cheese; mix with horseradish in a small bowl. Separate ham into slices; overlap 2 to 3 slices on wooden cutting board. Spread with cream cheese mixture; place pickle at one end. Roll up, tucking ends. Chill for about 1 hour; slice each into 6 to 8 pieces. Arrange on serving dish.

YIELD:
48-60 servings.

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