Prep Time
20 Mins
Total Time
7 Hours 30 Mins
Yield
Makes 4 3/4 cups
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

How to Make It

Step 1

Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (Do not overprocess.)

Step 2

Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days. Let stand at room temperature 30 minutes before serving. Serve with crackers and Quick Winter Pickled Veggies. Garnish, if desired.

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