Place the slices of ham individually on a kitchen board.

Whip the cream with the salt until very stiff and stir in the horseradish and orange juice.

Spread half of each slice of ham with all but two tablespoons of the mixture, and roll up the slices.

With a teaspoon, fill the larger opening of each roll with the remaining horseradish cream, and arrange the rolls on a flat dish.

Wash and dry the orange, and without peeling it, cut into thin slices.

Cut the orange slices in half and use to garnish the dish, together with the stuffed olives. #COOK'S TIP# If you have no fresh horseradish you can use ready-grated, bottled horseradish. In this case you should add more seasoning to the cream, since bottled horseradish has less taste than the fresh variety.