Ham Pâté

Place peppercorns in plastic bag.

With a small, heavy skillet or similar heavy object, gently pound peppercorns until coarsely crushed.

In blender or food processor, blend peppercorns, butter, garlic and cinnamon until smooth, about 1 minute.

With motor running, add ham slices, one at a time, and process until minced, about 15 seconds after each addition.

Blend in mayonnaise, mustard and cognac.

Transfer mixture to a tightly covered container. Refrigerate up to 5 days or freeze for up to 3 months.

Makes 2 1/2 cups.