Peppery Ham Pate
Description
Yield: 2 1/2 cups.
Daily Local News 11/17/99
Ingredients
Instructions
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Coarsely crush peppercorns with mortar and pestle or by pounding with heavy object. In a food processor, or blender, blend the crushed pepper, garlic and cinnamon. Add the butter in chunks and blend until smooth - about one minute.
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With the motor running, add the ham, one slice at a time, and process until minced.
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Blend in mayonnaise, mustard and cognac.
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At this point mixture can be transferred to a tightly covered container, labeled and stored.
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Refrigerate up to five days. Freeze for up to three months. Serve at room temperature with crackers.
Nutrition Facts
Servings 12
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