Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Chop the pecans with a knife and cutting board or a nut chopper.
Using a Chef's knife and cutting board, mince the black and green olives.
Make the Cream Cheese Spread
In a small mixing bowl, mix the softened cream cheese and mayonnaise with a spoon or fork until smooth.
Stir in the chopped pecans, minced black and green olives, along with the Louisiana hot sauce, red wine vinegar, dried minced onion, whole mustard, paprika, kosher salt, freshly ground black pepper, and cayenne pepper. Mix well until thoroughly combined.
Divide the mixture into five parts.
Assemble the Pinwheels
With a paper towel, pat dry the ham slices on both sides. Spread one portion of the cream cheese mixture on a slice of ham all the way to the edges. Roll tightly and place on a baking sheet. Repeat with the remaining pieces of ham and cream cheese.
Place the baking sheet in the freezer for thirty minutes until the ham is frozen solid. Using a sharp knife and cutting board, slice each roll into 8 pieces. Insert toothpicks through the center of each. Arrange the pinwheels on a serving platter.
If you want to make the pinwheels ahead of time, place ham slices in a tightly covered container and refrigerate up to 3 days.
This recipe will make 40 pinwheels and will serve 13-20 people.