Eugene Walter’s ‘ham pate’

Eugene Walter’s ‘ham pate’ that is actually a variant of English potted ham, and a good one. This is another one of Walter’s simple recipes that punches above its weight, and the kind of thing you can throw together from larder elements in no time on no notice. A handy addition to anyone’s kitchen repertoire. A good starter or sandwich spread with or without the pickle specie of your choice.

• 1½ cups finely ground ham (see the Notes)
• 1 teaspoon prepared horseradish or horseradish cream
• 2 Tablespoons mayonnaise
• 2 teaspoons Creole or Dijon mustard
• 2 teaspoons Fino or Amontillado Sherry.

Mix it all together and chill for a while before service.

Notes:

-To make a more traditionally British but still distinctly Walterine variation substitute unsalted butter for the mayonnaise.