In a large bowl, combine cream cheese, diced ham, green onion, dill pickles, 1 cup of shredded cheddar cheese, 1 teaspoon dill weed, garlic powder, worcestershire sauce, cayenne and Tony's. Mix well.

Then form the cheese ball into a rough ball. Place two pieces of plastic wrap in a cross pattern on your countertop. Put the cheese ball in the middle. Use the plastic wrap to form into a ball. Wrap and refrigerate for 2 or more hours. Overnight works nicely.

Shape the cheese ball a bit more while it's still cold and wrapped in plastic.

On a medium plate, spread the pecans, remaining cheese, and dill weed. Roll the cheese ball into the pecan mixture to cover the outside.

Place cheese ball on a serving platter and surround with dippers of choice.

Garnish with dill pickles.