Ham Country Pate And Cheese Platter Recipes

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HOLIDAY HAM PATE



Holiday Ham Pate image

If you want to impress people,.......make a Pate. Traditionally, Pate is made with liver. A lot of people will not eat liver, but they will eat ham. This recipe for Ham Pate is really quite easy and will make use of some of all that leftover ham. Steaming in a water bath on low heat is key. Since the flavors of a Pate should mature for a few days, it makes for a great make ahead appetizer. I hope you will find this as delightfully delicious as I do. Happy Holidays.

Provided by Garrison Wayne @TheOrganizedChef

Categories     Meat Appetizers

Number Of Ingredients 16

2 cup(s) cubed or chopped ham
1 stick(s) unsalted butter, softened
1/4 cup(s) plain breadcrumbs, dry
1/8 large onion
1 large egg
1/4 cup(s) heavy cream
1 teaspoon(s) dijon mustard
1/4 teaspoon(s) black pepper
1/4 teaspoon(s) dry thyme leaves, crushed
1/2 teaspoon(s) smoked paprika
3 dash(es) tabasco sauce
1 tablespoon(s) brandy or cognac
PRESENTATION INGREDIENTS
- sour cream
- chopped italian parsley
- freshly cracked black pepper

Steps:

  • Place all ingredients in a food processor and pulse and process until quite smooth and homogeneous.
  • Transfer to a well buttered 4 x 8 x 2.5 inch loaf pan. Cover tightly with heavy duty foil. Make sure it is tightly wrapped.
  • In larger baking dish, line the bottom with a white or natural colored tea towel. Place the wrapped Pate on top of the towel. Pour boiling water in the larger pan to come half way up the sides of the wrapped pate.
  • Bake in a 275 degree oven for 2 hours.
  • Remove from oven and cool on rack for about 30 minutes. See note below*.
  • Unmold the Pate by flipping it out of loaf pan on to a flat tray or plate that is lined with wax paper or plastic wrap. Some of the fat will puddle a bit, but don't discard.
  • When cooled, pull the paper or plastic that the Pate is resting on up the sides and over the top to wrap tightly. Place the Pate in a loaf pan that is larger than the Pate. Cover with foil and store in fridge for several days before serving.
  • *Frost the Pate with sour cream and sprinkle with freshly chopped Italian parsley and add some cranks of freshly ground black pepper. Serve with a sturdy cracker or little toasts.
  • Note: if you wish, you can weigh down the Pate to compress a bit by placing an equal size loaf pan that is filled with dry beans atop the baked Pate (you need to remove the foil to do this). Weigh down for 30 minutes.

COUNTRY HAM CHEESE BALL



Country Ham Cheese Ball image

This is very similiar to one offered by one of the local grocery stores here. Except they charge you almost $10.00 for it. Our family always makes an assortment of "finger foods" for our get-togethers. This is a good choice for grazing at a party! Please note that the prep/cook time does not include refrigeration time.

Provided by Jess_FinsUp

Categories     Very Low Carbs

Time 25m

Yield 1 Cheeseball, 6-8 serving(s)

Number Of Ingredients 7

1 cup diced cooked country ham
2 (8 ounce) packages cream cheese, softened
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon liquid smoke
1 (8 ounce) package slivered almonds (optional)

Steps:

  • Combine all ingredients, except almonds, in a large bowl.
  • Form into a large ball, or two smaller balls, if you prefer.
  • Pour the almonds into a pie plate, or onto a dinner plate.
  • Roll the ball(s) in the almonds to coat.
  • Place into a bowl or on a plate and refrigerate until firm.

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