HAM SPREAD

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Ham Spread image

This recipe comes from the McCall's Cooking School cookbook. It is originally called Ham Pate en Croute. I changed the recipe a bit, so I'll post it as it is in the cookbook and make my alterations in parenthesis. I have made this for many, many parties. It is always a huge hit.

Provided by Melanie B

Categories     Spreads

Number Of Ingredients 12

1/2 c butter, softened (i use cream cheese)
2 c ground ham (i use finely diced deli ham)
2 Tbsp parsley springs chopped
2 Tbsp chives chopped
1 Tbsp grated onion
1 Tbsp garlic minced
1 Tbsp dry mustard (i use dijon)
1/4 Tbsp black pepper
3 Tbsp heavy cream (i use canned milk)
2 tsp prepared mustard
2 tsp worcestershire sauce
1 french bread loaf or assorted crackers

Steps:

  • 1. Beat butter (or cream cheese) until light and fluffy. ***I found the butter to be way too greasy, so I tried cream cheese and everyone loves it.
  • 2. Gradually add ham mixing well until thoroughly combined.
  • 3. Add all other ingredients and mix well. Cover and refrigerate.
  • 4. Cut off ends of french bread and using a bread knife, carefully hollow out the loaf. Stand the bread on end and carefully stuff with the ham filling.
  • 5. Refrigerate until firm. Remove and cut into slices.
  • 6. ***I do not fill the bread with the ham spread. I found it fairly difficult to do, and the bread got a bit soggy. Rather, I serve the ham spread with the sliced bread and crackers.

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