1 very large, whole dill pickles
1/2 cup cream cheese
1/4 cup finely diced ham. (You can use lunchmeat)
1 tablespoon mustard
Hollow out the pickles by cutting off both ends and carefully using a
spoon or butter knife to scoop the seeds out.
Combine the cream cheese, ham pieces and the mustard. Stuff the
mixture into the hollow pickles. Refrigerate overnight. Cut
into 1/2 inch slices before serving.
*Children should always be supervised when preparing or cooking in the