Lard and tallow are traditional binders for meat spreads, but most modern recipes use cream cheese or mayonnaise. The results are milky and bland. Brits have been using clarified butter since the Raj, and it’s much, much better in taste and texture.
Clarify a stick of butter; mix thoroughly with a pound of finely-minced ham. Add a heaping tablespoon of dry mustard, a dash or two of nutmeg, and ground pepper to taste. Be stingy with the salt. Blend very well and refrigerate, the longer the better. Bring to room temperature before serving.
