In a medium mixing bowl, add softened cream cheese. Stir until smooth and creamy. Add garlic powder, onion powder, black pepper, Dijon mustard (if using), and chopped chives. Mix thoroughly until well combined.

Lay the ham slices flat on a cutting board or parchment paper. Slightly overlap slices if needed to create a larger surface for rolling.

Using a spatula or spoon, spread an even layer of the cream cheese mixture over each ham slice. Be gentle to avoid tearing the ham.

If using shredded cheese, spinach, pickles, or herbs, sprinkle them evenly over the cream cheese layer. Avoid overfilling, as this can make rolling difficult.

Starting from one end, carefully roll the ham slice into a tight log. Repeat with remaining slices.

Wrap the rolls tightly in plastic wrap and refrigerate for 20–30 minutes. This step helps the pinwheels firm up and makes slicing easier.

Remove from the refrigerator and unwrap. Use a sharp knife to slice each roll into bite-sized pinwheels, about 1-inch thick.