1 (12 oz.) pkg. smoked, cooked ham
1 (24 oz.) jar Claussen kosher dill spears, drained
1 (8 oz.) tub soft cream cheese

Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 Tbsp. cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4 to 6 pieces to serve. Makes 62 to 78.