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ham spread

(3 ratings)
MelBelle avatar
Recipe by
Melanie B
@MelBelle
Kennesaw, GA

This recipe comes from the McCall's Cooking School cookbook. It is originally called Ham Pate en Croute. I changed the recipe a bit, so I'll post it as it is in the cookbook and make my alterations in parenthesis. I have made this for many, many parties. It is always a huge hit.

(3 ratings)
yield serving(s)
method No-Cook or Other

Ingredients For ham spread

  • 1/2 c
    butter, softened (i use cream cheese)
  • 2 c
    ground ham (i use finely diced deli ham)
  • 2 Tbsp
    parsley springs chopped
  • 2 Tbsp
    chives chopped
  • 1 Tbsp
    grated onion
  • 1 Tbsp
    garlic minced
  • 1 Tbsp
    dry mustard (i use dijon)
  • 1/4 Tbsp
    black pepper
  • 3 Tbsp
    heavy cream (i use canned milk)
  • 2 tsp
    prepared mustard
  • 2 tsp
    worcestershire sauce
  • 1
    french bread loaf or assorted crackers

How To Make ham spread

  • 1
    Beat butter (or cream cheese) until light and fluffy. ***I found the butter to be way too greasy, so I tried cream cheese and everyone loves it.
  • 2
    Gradually add ham mixing well until thoroughly combined.
  • 3
    Add all other ingredients and mix well. Cover and refrigerate.
  • 4
    Cut off ends of french bread and using a bread knife, carefully hollow out the loaf. Stand the bread on end and carefully stuff with the ham filling.
  • 5
    Refrigerate until firm. Remove and cut into slices.
  • 6
    ***I do not fill the bread with the ham spread. I found it fairly difficult to do, and the bread got a bit soggy. Rather, I serve the ham spread with the sliced bread and crackers.
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