Ham and Tongue Paste

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4 oz/100 g cooked ham
  • 4 oz/100 g cooked tongue
  • 8 oz/225 g clarified butter
  • Pinch of ground nutmeg
  • Pinch of ground mace
  • Pinch of ground ginger
  • Pinch of thyme
  • Black pepper

Method

Cut the ham and tongue in small pieces and mince finely twice. Mix with 6oz/150g clarified butter, spices, crushed thyme and pepper. Taste for seasoning and add a little salt if necessary. Pack into small pots and cover with remaining butter.

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