1 1/2 cups cubed cooked ham, trimmed
1/4 cup cubed firm fat from cooked ham
1 1/2 teaspoons horseradish mustard or other hot mustard
2 teaspoons white wine vinegar
big pinch of grated nutmeg
small pinch of ground cloves
four drops of pepper sherry or bottled hot pepper sauce
1/4 teaspoon anchovy paste
1/8 teaspoon minced garlic
big pinch of ground pepper
big pinch of ground ginger
big pinch of ground thyme
1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.
2. If using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.
3. Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the flavors mingle. The spread will keep for up to 2 weeks. Makes about 1 1/2 cups
1/4 cup cubed firm fat from cooked ham
1 1/2 teaspoons horseradish mustard or other hot mustard
2 teaspoons white wine vinegar
big pinch of grated nutmeg
small pinch of ground cloves
four drops of pepper sherry or bottled hot pepper sauce
1/4 teaspoon anchovy paste
1/8 teaspoon minced garlic
big pinch of ground pepper
big pinch of ground ginger
big pinch of ground thyme
1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.
2. If using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.
3. Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the flavors mingle. The spread will keep for up to 2 weeks. Makes about 1 1/2 cups
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