Ham Pate

This is what happens to leftover ham when you give it a second life. Ground or food-processed into a fine texture, then mixed with mustard, horseradish, a splash of dry sherry, and just enough mayonnaise to bind it all together. Five minutes of work, no cooking, and you’ve got a spread that tastes far more refined than its ingredients suggest.

The horseradish and mustard do the flavor work here. They add a sharp, peppery bite that cuts through the saltiness of the ham and keeps the pate from tasting flat. The dry sherry rounds everything out with a nutty warmth that makes this taste like something from a cocktail party, not a leftover project.

Texture is everything. Pulse the ham in short bursts rather than running the processor continuously. You want a spreadable paste with a slight grain, not baby food. Some visible texture gives it character and makes it more interesting on a cracker.

Kitchen Tips

• Use cooked ham, not deli slices. Thick-cut baked or roasted ham has better flavor and texture for grinding. Thin deli ham turns gummy in the processor.
• Taste before adding salt. Ham is already salty. You may not need any additional seasoning beyond what’s in the mustard and horseradish.
• Chill for 30 minutes before serving if you have the time. The flavors meld and the pate firms up for easier spreading.

Variations

• Smoked ham pate: Use smoked ham for a deeper, more complex flavor.
• Herbed version: Fold in a tablespoon of fresh chopped chives or parsley for color and a fresh finish.