Hoffman Media


Country Ham Pâté

Country Ham Pâté

2 (8-ounce) packages cubed cooked country ham
1/4 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons Dijon-style mustard
1 shallot, minced
3 tablespoons dry sherry
2 tablespoons chopped fresh thyme
Garnish: rustic bread, whole-grain mustard, cornichons 

• Thoroughly pat ham dry.
• In a food processor, combine the ham, mayonnaise, horseradish, and mustard. Pulse until smooth.
• Add the shallot, sherry, and thyme. Pulse to combine.
• Serve with rustic bread, whole-grain mustard, and cornichons, if desired.

NOTE: Pâté can be refrigerated in an airtight container for up to 1 week. 

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