April 29, 2017

Ham Pate

ham pate

There are some things that you eat as a child that will always be welcome on your plate.  For instance, I love the green bean casserole – you know, that one with cream of mushroom soup and french-fried onions?  I know in my brain that it’s kind of gross, but my tongue, my heart, and my memory all enjoy it so much!  This recipe for Ham Pate is in that category.

When I was a kid, my Dad brought home a canned ham from work every year around Christmas.  I don’t know whether his boss gave it to him or if a client sent it to him – but you know the kind – not the best for eating…packed in a weird jelly…would last in a nuclear bunker for 50 years?  So my Mom, never one to waste food, made this recipe.  She used a hand-cranked meat grinder and mixed up a huge batch of this stuff.  It’s great on crackers, between two slices of bread, or just with a fork.  Low brow?  Yes, but definitely worth a try (especially if you have leftover holiday ham)!

Ham Pate

Ingredients:

  • 1 pound ham
  • 1 8-ounce can water chestnuts, drained
  • 1/4 cup mayonnaise
  • 4 to 6 ounces whipped cream cheese
  • 3 teaspoons prepared horseradish
  • 4 teaspoons sweet pickle relish
  • squeeze of lemon
  • salt and pepper to taste

Directions:

  1. Blend the ham in a food processor until broken down a lot.  Blend in all of the other ingredients.  Taste for seasoning.  You may want to add more pickle relish, if you like it sweeter, or more lemon and salt if you like it more savory.  You can also add plain yogurt if you like it creamier.  Eat it on a fork, spoon it on a cracker, and adjust to suit your tastes.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!