Set rack at lowest position inoven and preheat to 350°F. Boil
Cognac until reduced to 1/2 cup,about 1 1/2 minutes. Cool.
Melt butter in heavymedium skillet over mediumheat.
Add onion and saut&éuntil soft and translucent butnot brown, about 8 minutes.
Combine ground pork andchopped bacon in large bowl.Using fork or fingertips, mixtogether until well blended.
Add sautéed onion, garlic,2 1/2 teaspoons salt, thyme,allspice, and pepper to bowlwith pork mixture and stiruntil incorporated.
Add eggs,cream, and reduced Cognac.Stir until well blended.
Line 9x5x3-inch metalloaf pan with bacon slices,arranging 8 slices acrosswidth of pan and 3 sliceson each short side of panand overlapping pan on allsides. Using hands, lightlyand evenly press half of meatmixture (about 3 1/4 cups) ontobottom of pan atop baconslices. Arrange ham stripsover in single layer. Top withremaining meat mixture.
Fold bacon slices over,covering pâté. Cover pantightly with foil.
Place panin 13x9x2-inch metal bakingpan and transfer to oven.
Pourboiling water into baking panto come halfway up sides ofloaf pan.
Bake pâté until athermometer inserted throughfoil into center registers 155°F,about 2 hours 15 minutes.
Remove loaf pan frombaking pan and transfer torimmed baking sheet.
Placeheavy skillet or 2 to 3 heavycans atop pâté to weigh down.Chill overnight. Do Ahead Canbe made 4 days ahead.
Place loaf pan with pâtéin larger pan of hot water forabout 3 minutes. Invert pâtéonto platter; discard fat fromplatter and wipe clean.
Cut pâtécrosswise into 1/2-inch slices.
* Tiny French pickles; availableat specialty foods stores.
