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Ham and Cheese Spread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This savoury ham and cheese spread makes a sophisticated addition to any lunch table or party platter. By combining high-quality smoked ham with the nutty notes of shredded Gruyère, this recipe creates a rich, textured topping that is far superior to shop-bought versions. The addition of tangy cornichons and whole-grain mustard provides a bright acidity that perfectly balances the creamy butter base, ensuring every bite is full of flavour.

While this dish sits within the dairy category, it offers a hearty and comforting choice for a weekend brunch or as a quick homemade starter. It is best enjoyed spread thickly over toasted sourdough or served alongside crisp crackers and a fresh green salad. You can prepare this versatile spread up to two days in advance, making it an excellent time-saver for busy hosts.

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Ingredients for Ham and Cheese Spread

  • 230g sliced good-quality cooked smoked ham

  • 45g finely shredded Gruyère (110g )

  • 3/4 stick (6 tablespoons ) unsalted butter, softened

  • 1 rounded tablespoon whole-grain mustard

  • 4 cornichons (French sour gherkins), finely chopped

  • 1/4 teaspoons black pepper

How to make Ham and Cheese Spread

Pulse ham in a food processor until finely chopped, then transfer to a bowl. Stir in remaining ingredients with a rubber spatula until combined well.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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