Ham Pate - cooking recipe

Ingredients

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

Preparation

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