In a food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy purée.
In a bowl, combine the meat, spirits, herbs and spices. Season with salt and pepper.
Line a 23 x 13-cm (9 x 5-inch) loaf pan with 6 ham slices. Spoon the meat mixture into the pan. Cover with the remaining ham slices and press lightly. Cover with aluminum foil. Refrigerate for 1 hour.
With the rack in the middle position, preheat the oven to 180°C (350°F).
Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan. Bake until a thermometer inserted in the centre reads 74°C (165°F), about 1 1/2 hours. Allow the pâté to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight. Serve chilled or at room temperature with slices of French-style country bread.
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