“Horrible Hand” Ham and Cheese Board

In a mixing bowl, combine the softened cream cheese, roasted red pepper, parsley, black pepper, garlic powder, salt, and cayenne pepper. Mix thoroughly until all ingredients are evenly distributed. (Prep time: 5 minutes)

Cover the surface of the mixture with plastic wrap, pressing it directly onto the cheese to prevent a skin from forming. Chill in the refrigerator until firm, approximately 30 minutes. (Chill time: 30 minutes)

Trace your hand on a piece of parchment paper to create a template. Flip the parchment over and place it on a baking sheet.

Using two teaspoons, carefully fill in the hand template with the chilled cheese mixture. Build up the cheese in strategic areas to create a three-dimensional shape resembling a hand and wrist. (Assembly time: 20 minutes)

Cover the cheese-filled hand with plastic wrap and freeze until completely solid, about 1 hour. (Freeze time: 1 hour)

Once frozen, use a sharp knife to gently separate the fingers from the hand and the hand from the wrist. (Separation time: 10 minutes)

Wrap each piece (fingers, hand, and wrist) with thinly sliced prosciutto, carefully tucking any excess meat underneath to create a smooth and seamless finish. (Wrapping time: 25 minutes)

Cover the wrapped pieces and place them back in the freezer for about 1 hour, or until you are ready to assemble the complete hand. This ensures they remain firm and easy to work with. (Re-freeze time: 1 hour)

To assemble, place the hand section on a serving board first, then attach the fingers and the wrist. Use your own hand as a reference to ensure accurate placement and proportions. Use additional prosciutto slices to conceal any seams and to add further definition and detail to the hand. (Final assembly: 15 minutes)

Refrigerate the assembled ham and cheese hand until you are ready to serve. This will help it maintain its shape and ensure it is served chilled. (Chill time: Minimum 30 minutes)