Best Ham Country Pate And Cheese Platter Recipes

Ham, Country Pate, and Cheese Platter image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 small pieces of formed goat cheese, fresh or aged, formed in logs or discs, with ash or herb or plain, 3 or 4 ounces each
1 small wheel, 4 inches, camembert, liverot or Pont L'Eveque cheese, available in specialty cheese case
1/3 pound piece Gruyere or comte cheese
1/2 pound slice country style pate
1 jar cornichon or baby gherkin pickles, drained
Stone ground mustard
1/2 pound mild cooked ham or prosciutto cotto
1 package thin bread sticks
1/2 pound seedless red grapes, broken into small bunches
1 loaf French baguette, cut into pieces

Steps:

Arrange cheeses and pate on a cutting board or platter. Place cornichons and mustard in ramekins and add to board or platter. Wrap a slice of ham around each of several bread sticks and add to platter. Tuck in grapes among cheese and ham wrapped bread sticks. Add cut bread to the platter, soft cheese spreaders and a cheese knife and serve the board or platter by passing at the table.

Country Ham Cheese Ball image

Provided by Jess_FinsUp

Time 25m

Yield 1 Cheeseball, 6-8 serving(s)

Number Of Ingredients 7

1 cup diced cooked country ham
2 (8 ounce) packages cream cheese, softened
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon liquid smoke
1 (8 ounce) package slivered almonds (optional)

Steps:

Holiday Ham Pate image

Provided by Garrison Wayne @TheOrganizedChef

Number Of Ingredients 16

2 cup(s) cubed or chopped ham
1 stick(s) unsalted butter, softened
1/4 cup(s) plain breadcrumbs, dry
1/8 large onion
1 large egg
1/4 cup(s) heavy cream
1 teaspoon(s) dijon mustard
1/4 teaspoon(s) black pepper
1/4 teaspoon(s) dry thyme leaves, crushed
1/2 teaspoon(s) smoked paprika
3 dash(es) tabasco sauce
1 tablespoon(s) brandy or cognac
PRESENTATION INGREDIENTS
- sour cream
- chopped italian parsley
- freshly cracked black pepper

Steps:

Place all ingredients in a food processor and pulse and process until quite smooth and homogeneous.
Transfer to a well buttered 4 x 8 x 2.5 inch loaf pan. Cover tightly with heavy duty foil. Make sure it is tightly wrapped.
In larger baking dish, line the bottom with a white or natural colored tea towel. Place the wrapped Pate on top of the towel. Pour boiling water in the larger pan to come half way up the sides of the wrapped pate.
Bake in a 275 degree oven for 2 hours.
Remove from oven and cool on rack for about 30 minutes. See note below*.
Unmold the Pate by flipping it out of loaf pan on to a flat tray or plate that is lined with wax paper or plastic wrap. Some of the fat will puddle a bit, but don't discard.
When cooled, pull the paper or plastic that the Pate is resting on up the sides and over the top to wrap tightly. Place the Pate in a loaf pan that is larger than the Pate. Cover with foil and store in fridge for several days before serving.
*Frost the Pate with sour cream and sprinkle with freshly chopped Italian parsley and add some cranks of freshly ground black pepper. Serve with a sturdy cracker or little toasts.
Note: if you wish, you can weigh down the Pate to compress a bit by placing an equal size loaf pan that is filled with dry beans atop the baked Pate (you need to remove the foil to do this). Weigh down for 30 minutes.