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Potted ham

Potted ham

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(1 ratings)

Prep: 20 mins Cook: 5 mins

Easy

Serves 8
This simple starter is a great way to use up leftover ham and you can freeze it ahead

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories316
  • fat29g
  • saturates17g
  • carbs1g
  • sugars5g
  • fibre0g
  • protein14g
  • salt2.05g
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Ingredients

  • 250g pack unsalted butter
  • 500g cooked ham
  • bunch curly parsley,leaves picked and finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small pinch ground cloves

    Clove

    klo-ve

    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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Method

  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.

  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.

  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.

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Comments (1)

kebabthief's picture
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This is really good. We've made a test batch (to make sure it was good) as a possible Christmas day starter.

It's worth taking it out of the fridge an hour or two before serving, and it needs a little decoration as it doesn't look particularly appetising - but tastes great.

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