| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Appetizers |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cubed, cooked ham, trimmed |
| 1/4 |
c |
Cubed firm fat from cooked |
|
|
…ham |
| 1 1/2 |
ts |
Horseradish Mustard or other |
|
|
…hot mustard |
| 2 |
ts |
White wine vinegar |
|
|
Big pinch grated nutmeg |
|
|
Small pinch ground cloves |
| 4 |
|
Drops Pepper Sherry or |
|
|
…bottled hot pepper sauce |
| 1/4 |
ts |
Anchovy paste |
| 1/8 |
ts |
Finely minced garlic |
|
|
Big pinch ground pepper |
|
|
Big pinch ground ginger |
|
|
Big pinch ground thyme |
INSTRUCTIONS
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 falvors mingle. The spread will keep for
up to 2 weeks.
Makes about 1 1/2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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