Name: Potted ham
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 250g pack unsalted butter; 500g cooked ham; bunch curly parsley leaves picked and finely chopped; small pinch ground cloves; pinch yellow mustard seeds; 1 tbsp cider vinegar; rustic country bread toast, cornichons chutney or red onion marmalade to serve

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Potted ham

Potted ham

Barney Desmazery

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Serves 8

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.2 ratingsRate

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This simple starter is a great way to use up leftover ham and you can freeze it ahead

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g pack unsalted butter
500g cooked ham
bunch curly parsley

leaves picked and finely chopped
small pinch ground cloves
pinch yellow mustard seeds
1 tbsp cider vinegar
rustic country bread toast, cornichons

chutney or red onion marmalade to serve

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Nutrition: per serving

kcal316
fat29g
saturates17g
carbs1g
sugars5g
fibre0g
protein14g
salt2.05g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

NO RAMEKINS?

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.

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.2 ratings

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