Modern recipes for meat spreads use cream cheese or mayonnaise as a binder, and the results are bland and milky. Lard is the original meld for this recipe, but Brits have been using clarified butter since the Raj, and it’s perfect.
Clarify a stick of butter; cool and mix with a pound of minced ham and a heaping tablespoon of dry mustard and black pepper. A dash or two or three of nutmeg is essential. Do not salt. Blend very well and refrigerate, the longer the better. Serve at room temperature with toast.