Country Pork Pate

This recipe is delicious and very easy to make. The larger loaf pan is great for serving a crowd on a charcuterie board or as a sliced appetizer plate with the garnishes listed below. I prefer to prepare the pate in smaller pans. When sliced, the smaller size is lovely on a charcuterie board. The cooked pate freezes well for later use. I have also prepared this without lining the pan with bacon slices and it has turned out beautifully.
 
Serves 10-12
Makes one 9x5x3-inch loaf pan Or three 3½X 6” loaf pan Or two 11.75” by 2.25” terrine pans
 
1 cup brandy, Madeira, or sherry
3 tablespoons unsalted butter
1 cup minced onion
2 1/2 pounds ground pork
12 ounces bacon (8 to 10 slices), finely chopped
14 bacon slices (for lining pan)
3 garlic cloves, pressed
2 1/2 teaspoons salt
2 1/2 teaspoons dried thyme
1/2 teaspoon allspice
1 tablespoon orange zest, chopped
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup whipping cream
1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
Coarse sea salt
Garnishes for serving: Cornichons, grainy or Dijon mustard, pickled onion slices, sliced baguette
 

1. Preheat oven to 350°F.
   
2. In a small sauce pan, bring the brandy to a boil and cook until reduced to 1/2 cup, about 1 1/2 minutes. Cool the reduced brandy.
3. Melt the butter in a small sauté pan over low heat. Add onion and cook until soft and translucent, about 5 minutes.
4. In a large bowl combine the ground pork and chopped bacon. Mix until well combined.
5. Add the cooked and cooled onion, pressed garlic, salt, thyme, allspice, orange zest, and pepper to the pork mixture and mix gently to combine. Add the beaten eggs, cream, and reduced brandy. Stir until well blended.
6. Line 9x5x3-inch loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips in single layer. Top with remaining meat mixture.
7. Fold bacon slices over, covering pâté. Tap the mold on the counter to “settle “ the mixture. Cover pan tightly with foil. Place pan in 13x9x2-inch baking pan an pour boiling water into baking pan to come halfway up sides of loaf pan. Carefully place the pan in the oven. Cook the pâté until a thermometer inserted through foil into center registers 155 degrees, about 2 hours and 15 minutes.
8. Remove loaf pan from baking pan and transfer to rimmed baking sheet. Cool for 30 minutes at room temperature. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Can be made 4 days ahead.
9. To remove the pate from the pan, place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices and serve with garnishes.