Ham and Tongue Paste

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4 oz/100 g cooked ham
  • 4 oz/100


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.