Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.