Bring the mascarpone to room temperature so that it becomes more spreadable. Mix with garlic, lemon juice and plenty of chopped basil. If the mixture does not stir, add a (really) small dash of cream. Season to taste with salt and pepper.
How spicy the mass should be depends mainly on the seasoning of the ham. Spread a thin layer of the mixture on each slice of ham and roll up. Keep in the refrigerator until consumption.
If you prefer to apply the mixture a little thicker, you just use a little less ham. The mascarpone mixture will be a little firmer in the refrigerator, but I recommend a knife and fork for eating to avoid messing.
The rolls look good on buffets, as a snack with wine, as a starter component or as a garnish for a salad.
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