Country Ham Pâté
- 2 (8-ounce) packages cubed cooked ham
- ¼ cup mayonnaise
- 3 tablespoons prepared horseradish
- 2 tablespoons Dijon mustard
- 1 shallot, minced
- 3 tablespoons dry sherry
- 2 tablespoons chopped fresh thyme
- Garnish: rustic bread, whole-grain mustard, cornichons
- With paper towels, thoroughly pat ham dry.
- In a food processor, combine ham, mayonnaise, horseradish, and mustard. Pulse until smooth. Add shallot, sherry, and thyme. Pulse to combine.
- Serve with rustic bread, whole-grain mustard, and cornichons, if desired. Refrigerate in an airtight container for up to 1 week.
Recipe by Victoria at https://victoriamag.com/country-ham-pate-recipe/
3.5.3251