Author Topic: Ham Pate  (Read 975 times)

Offline achookwoman

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Ham Pate
« on: January 01, 2017, 09:59:37 am »
This recipe from recipe tips.com, converted to TMX, is a bit more spicy than the previous paste that I posted.
I made this in the bowl that I had just made Aquafaba Mayo. I left about 1/4 cup of the Mayo in the bowl, then added every thing else.
Ingredients
1 1/2 cups of chopped leftover ham.
1/4 cup of Mayo.
1 tablespoon of Dijon mustard.
1 generous teaspoon of prepared Horseradish.
2 teaspoons of Dry Sherry
1/4 teaspoon of ground black pepper.
Place all into TMX bowl and mix on speed 6 until desired texture is achieved.
Taste and adjust .
It should be a spreadable paste with a hint of the Horseradish.
I think it should freeze.

Offline achookwoman

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Re: Ham Pate
« Reply #1 on: January 01, 2017, 10:01:45 am »



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Offline cookie1

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Re: Ham Pate
« Reply #2 on: January 01, 2017, 11:46:58 am »
I must check our ham and see if we have enough left to make this. DH usually carves it so I'm not sure if there is much less. We only have a small one.
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: Ham Pate
« Reply #3 on: January 01, 2017, 08:41:01 pm »
Thanks for the recipe Chookie.  :-*
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline judydawn

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Re: Ham Pate
« Reply #4 on: January 01, 2017, 11:58:53 pm »
Can I skip the horseradish Chookie?  I guess that's what gives it a kick but I'm sure it would taste just fine for my tastebuds.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.