Ham Pate Recipes

HOMEMADE DEVILED HAM SPREAD

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

HAM PATE

Steps:

• Mix all ingredients together, except for the butter.
• Pack into a serving dish, pressing down quite firmly.
• Melt butter and pour a thin layer over the ham mixture.
• Refrigerate overnight.
• Serve with crackers.

HAM, COUNTRY PATE, AND CHEESE PLATTER

Steps:

• Arrange cheeses and pate on a cutting board or platter. Place cornichons and mustard in ramekins and add to board or platter. Wrap a slice of ham around each of several bread sticks and add to platter. Tuck in grapes among cheese and ham wrapped bread sticks. Add cut bread to the platter, soft cheese spreaders and a cheese knife and serve the board or platter by passing at the table.

HAM PATE

Steps:

• In a food processor with knife blade, combine cream cheese, butter and lemon pepper. Blend together. While blending, add ham. With pulse, add horseradish and cheese. Leave chunks when finished. Shape into a cheese ball and decorate with eggs cut into wedges and dill pickles, sliced. Serve with French bread baguettes and/or crackers.

HOLIDAY HAM PATE

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.