Categories: Meats, Appetizers 
      Yield: 1 servings 
  
  1 1/2 c  Cubed, cooked ham, trimmed 
    1/4 c  Cubed firm fat from cooked 
           ...ham 
  1 1/2 ts Horseradish Mustard or other 
           ...hot mustard 
      2 ts White wine vinegar 
           Big pinch grated nutmeg 
           Small pinch ground cloves 
      4    Drops Pepper Sherry or 
           ...bottled hot pepper sauce 
    1/4 ts Anchovy paste 
    1/8 ts Finely minced garlic 
           Big pinch ground pepper 
           Big pinch ground ginger 
           Big pinch ground thyme 
  
   1.  Grind the ham and fat fairly fine, either in a food processor or, 
     in two batches, in an electric blender. 
   2. if using a processor, add the remaining ingredients at once and 
    process until the mixture is rather like a coarse pate.  If using a 
    blender, scrape the first batch of ground ham into a bowl, add the 
    seasonings, process the rest of the ham, and combine with the mixture in 
    the bowl.  If too coarse, process again in two batches. 
   3. Taste for seasoning, then pack into a jar, cover, and refrigerate 
    overnight or longer to let the falvors mingle.  The spread will keep for 
    up to 2 weeks. 
   Makes about 1 1/2 cups