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How To make Ham Pate

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10 oz Piece Virginia ham
2 tb Mayonnaise
2 ts Mustard
1 ts Prepared horseradish
2 ts Dry sherry
A similar dish is mentioned as being served in the White House in the last century. While it does not measure up to the standards one would expect for a foreign dignitary or visiting head of state, this pate is great as a canape or spread for grilled sandwiches. salt and pepper to taste crackers or toast points chopped walnuts sliced artichoke hearts Grind the ham in a meat grinder or chop it very finely in a food processor using on off pulses. Mis the ham with the mayonnaise,mustard, horseradish, and sherry, and add salt and pepper to taste. Serve thepate on crackers or toast points and garnish with the walnuts and artichokes, if desired. Serves 4 as an appetizer. Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.

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Pâté de Campagne Recipe – How to Make a Country-Style Pâté

Learn how to make Pâté de Campagne! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Country-Style Pâté recipe.

Rustic Pâté En Croute – Bruno Albouze

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Pork & Ham Terrine Recipe Tutorial

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Susan Riese from Manitoba Pork is in the Great Tastes kitchen to talk about charcuterie and to prepare this showstopper Pork & Ham Terrine.

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Salmon pate (Best First Fish Dish)

Salmon pate (Best First Fish Dish)

Serves 4 as a sandwich or 8 as an hors d'oeuvre

1 Lb salmon fillet
1 tsp oil (any oil works)
Zest of 1 lemon
2 tsp lemon juice (or to taste)
1 medium shallot (or 2 scallions), minced
1 Tbsp capers, rinsed, dried, and minced (optional)
2 Tbsp any mix of tarragon, parsley, dill, chives, minced
113g (4oz package) cold smoked salmon, minced
30g (2 Tbsp) soft unsalted butter, cut into 4 pieces
65g (4-5 Tbsp) mayo
35g (2 Tbsp) creme fraiche or sour cream
15g (1 Tbsp) Dijon mustard
Salt and pepper to taste

Preheat the oven to 300F (150C). Place the salmon fillet on a foiled lined baking sheet. Sprinkle with salt and rub with oil. Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside. Let rest 20-30 min.

In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard. Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous. Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly. Chill for at least 4 hours and up to 2 days.

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Deviled Ham Spread

This nostalgic snack is perfect for your holiday party.
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Best Deviled Ham

Once again I ended up with too much leftover ham. Here's a way to make deviled Ham that's a million times better than what's in those little cans they sell in the stores.

Gluten Free, Diabetic Friendly, Low Carb.

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