Ham Pate

1. 1

   Place peppercorns in plastic bag.

2. 2

   With a small, heavy skillet or similar heavy object, gently pound peppercorns until coarsely crushed.

3. 3

   In blender or food processor, blend peppercorns, butter, garlic and cinnamon until smooth, about 1 minute.

4. 4

   With motor running, add ham slices, one at a time, and process until minced, about 15 seconds after each addition.

5. 5

   Blend in mayonnaise, mustard and cognac.

6. 6

   Transfer mixture to a tightly covered container. Refrigerate up to 5 days or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.