Cured Country Ham Pâté

I love food that is spreadable. I found the basis for this recipe in an early 1970's Cajun cookbook and tweaked it. Whole cured country hams are very expensive and this recipe only calls for two cups of ham. I use a cured ham steak. It's the perfect amount, price and availability for this recipe.

1 country cured ham steak
1 stick unsalted butter
1 teaspoon powdered mustard
1 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon of mixed fresh herbs, I used rosemary and oregano
2 tablespoons Rye whiskey

Cook the ham in a skillet with a little oil until cooked through.
Cut ham into pieces until you have 2 cups. Pulse in the food processor until finely chopped. Add butter and pulse until smooth.
Add all the dry ingredients and pulse until well mixed.
Refrigerate over night to let flavors settle and mix.
Take out of the fridge at least one hour before serving so it becomes spreadable. Trust me it won't spread straight out the fridge.
Serve with crusty bread.