Ham and Pear Pate (Overnight)

By stancec44

From The Cook's Magazine Nov/Dec 1983

Ingredients

• 1/4 lb. smoked ham, sliced 3/8" thick and cut into 3/8" wide strips
• 4 c. water
• 1/4 c. currants
• 3/4 c. port
• 1 3/4 lbs. lean pork shoulder, ground
• 1/4 lb. beef suet, chopped
• 1/4 lb. pork fatback, chopped
• 1/2 c. heavy cream
• 1/2 c. good quality brandy
• 2 eggs, lightly beaten
• 2 firm winter pears, cored, peeled, and cut into 3/8" dice
• 1/2 dry white wine
• 1 1/2 tsp. minced garlic
• Salt and freshly ground pepper
• 1/4 tsp. ground nutmeg
• 1/2 tsp allspice
• 3/4 lb. sliced bacon
• 1 bunch parsley, stems removed
• 2 Tbsp. lemon juice
• 6 Tbsp. olive oil
• Thinly sliced radishes

Preparation

Step 1

1. Soak ham strips in cold water to cover, and soak currents in port for 1 hour (reserve port).

2. Puree ground pork, chopped suet and chopped fatback in processor with metal blade in two batches.

3. Add half port from currants and half cream through feed tube to each batch. Process until smooth and paste like, about 30 seconds.

4. In a small saucepan, warm brandy and ignite. Allow flames to die out.

5. Transfer meat mix to a large bowl. Add eggs, pears, white wine, garlic, 1 1/2 tsp salt, 1 tsp pepper, nutmeg and allspice. Stir until well blended.

6. Line a loaf pan or 8-cup pate mold with bacon steps, reserving some strips for top.

7. Put about 2 cups pate mixtures on bacon strips in bottom of pan to form a 1" layer.

8. Lay 3 strips drained ham lengthwise in the mold, cutting to fit if necessary. Repeat with another layer of pate, another layer of ham strips, and finish with another layer of pate. Top with remaining strips of bacon.

9. cover with foil or lid of mold and bake in a preheated 300 degree oven in a water bath for 2 hours. Remove and reserve foil, and bake until internal temperature registers 160, an additional 30 minutes.

10. Remove from oven and cool on a rack at room temp for about 1 hour.

11. Replace foil, weight pate with another pan filled with weights or with cans, and refrigerate overnight.

12. Toss parsley with lemon juice, olive oil & salt and pepper. Unmold pate, slice into about twelve slices, garnish with dressed parsley and radishes.