Chicken and Ham Paste

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 8oz/225g lean cooked ham
  • 4oz/100g ham fat
  • 2oz/50g butter
  • Pinch of ground mace
  • Salt and pepper
  • 8oz/200g cooked chicken
  • 4oz/100g clarified butter


Chop the ham and fat finely and mash with the butter, mace, salt and pepper, to a paste. Chop the chicken and mash it well, seasoning lightly. Put half the ham mixture into a pot and top with half the chicken. Add the remaining ham and top with the remaining chicken. Press down very firmly and cover with clarified butter.

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