- 250g pack unsalted butter
- 500g cooked ham
- bunch curly parsley,leaves picked and finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small pinch ground cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- pinch yellow mustard seeds
- 1 tbsp cider vinegar
- rustic country bread toast, cornichons, chutney or red onion marmalade to serve
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Gently melt the butter in a small pan and leave it to settle. Slowly pour the clear yellow fat from the melted butter into a small bowl or jug, leaving the milky liquid in the pan. Discard the milky bit. Pull apart and shred the ham as finely as possible into stringy strips – use a knife to help if you need to.
Mix the ham with the parsley, spices, vinegar, two-thirds of the butter and a little crunchy sea salt. Divide between 8 small ramekins or pots. Press down and flatten the surface with your fingers, then spoon or pour over the remaining butter. Chill until butter is solid, then wrap in cling film. Will freeze for up to 3 months.
To serve, defrost the pots overnight in the fridge if frozen. Serve with toast, cornichons and chutney, or dip pots briefly in a bowl of hot water and turn the potted ham out onto plates first.
If you don't have individual pots, the mix can be set in a loaf tin lined with cling film, then turned out and served in slices.