Ham Pate

• 1 1/2 Tbsp. black peppercorns
• 3 Tbsp. unsalted butter (room temperature)
• 2 cloves garlic
• 1/2 tsp. ground cinnamon
• 1 lb. baked ham, sliced thin
• 1/4 c. mayonnaise
• 2 Tbsp. Dijon or spicy brown mustard
• 1 Tbsp. cognac or brandy

1. Place peppercorns in plastic bag.
2. With a small, heavy skillet or similar heavy object, gently pound peppercorns until coarsely crushed.
3. In blender or food processor, blend peppercorns, butter, garlic and cinnamon until smooth, about 1 minute.
4. With motor running, add ham slices, one at a time, and process until minced, about 15 seconds after each addition.
5. Blend in mayonnaise, mustard and cognac.
6. Transfer mixture to a tightly covered container. Refrigerate up to 5 days or freeze for up to 3 months.
7. Makes 2 1/2 cups.

black peppercorns, unsalted butter, garlic, ground cinnamon, ham, mayonnaise, brown mustard, cognac

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974274 (may not work)