HOLIDAY HAM PATE
If you want to impress people,.......make a Pate. Traditionally, Pate is made with liver. A lot of people will not eat liver, but they will eat ham. This recipe for Ham Pate is really quite easy and will make use of some of all that leftover ham. Steaming in a water bath on low heat is key. Since the flavors of a Pate should mature for a few days, it makes for a great make ahead appetizer. I hope you will find this as delightfully delicious as I do. Happy Holidays.
Provided by Garrison Wayne @TheOrganizedChef
Categories Meat Appetizers
Number Of Ingredients 16
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.
HAM PATE
This is a recipe I got from my good friend Mabel many years ago. It is lovely served with crisp crackers. I usually make it at least once during the holiday season. It's also a good way to get rid of some of that leftover ham. Plan ahead as it needs to chill overnight. (times do not reflect this)
Provided by MarieRynr
Categories Spreads
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 560.4, Fat 41.3, SaturatedFat 16.2, Cholesterol 119.3, Sodium 2829.8, Carbohydrate 22.6, Fiber 1.1, Sugar 6.4, Protein 26.6
HAM, COUNTRY PATE, AND CHEESE PLATTER
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
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
A nice luncheon ham spread which is served as a cheese ball with egg wedges and dill pickles surrounding it.
Provided by DailyInspiration
Categories Spreads
Time 15m
Yield 1 cheese ball
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2138.8, Fat 184, SaturatedFat 104.3, Cholesterol 980.6, Sodium 6606.8, Carbohydrate 16.6, Fiber 1.9, Sugar 11.2, Protein 106.3
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