Yield: 1 servings
|1½ cup||Cooked ham,cubed,trimmed|
|¼ cup||Cubed firm fat from ham|
|1½ teaspoon||Horseradish mustard OR>>>>>>|
|1½ teaspoon||Hot prepared mustard|
|2 teaspoons||White wine vinegar|
|1 large||Pinch nutmeg|
|1 small||Pinch cloves, ground|
|5 \N||Drops Tabasco sauce|
|¼ teaspoon||Anchovy paste|
|⅛ teaspoon||Finely minced garlic|
|1 large||Pinch ground black pepper|
|1 large||Pinch ground ginger|
|1 large||Pinch dried thyme|
Grind ham and fat fairly fine, either in food processor or, in 2 batches, in blender.
If using processor, add the mustard, wine vinegar, nutmeg, cloves, tabasco, anchovy paste, garlic, pepper, ginger, and thyme to the ham at once and process until the mixture is rather like a coarse pate'.
If using blender, scrape 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 2 batches.
Taste for seasoning, then pack into container, cover, and refrigerate overnight or longer to let flavors mingle. Will keep for kup to 2 wks.
Yield: abt. 1½ c.