1. In large bowl combine ham, cottage cheese, horse radish, mustard, Tabasco, and sour cream. With hands shape this mixture into 12 balls, each about the size of an egg.
2. Combine water cress and chives; roll ham balls in cress mixture until well coated; place on tray; refrigerate until serving time.
3. Serve on greens, as salad, or serve with potato salad as luncheon or supper main dish.