Add the cream cheese and ranch seasoning to a bowl, and stir until combined.

Add the cheddar cheese and stir together.

Lay out the tortillas, and add ¼ of the mixture to each, then gently spread it to the edges.

Cut the ham into small pisces, and layer ¼ of it on each tortilla.

Starting at one end, roll each tortilla until you get the the other end.

Refrigerate for 1 hour.

Cut the ends off of each tortilla roll, then cut into 1 inch pieces. Arrange flat on a plate or tray for serving.