Peppery Ham Pate

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.

With the motor running, add the ham, one slice at a time, and process until minced.

Blend in mayonnaise, mustard and cognac.

At this point mixture can be transferred to a tightly covered container, labeled and stored.

Refrigerate up to five days. Freeze for up to three months. Serve at room temperature with crackers.