Potted ham

Potted ham

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
316
protein
14g
carbs
1g
fat
29g
saturates
17g
fibre
0g
sugar
5g
salt
2.05g

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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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.

Recipe from Good Food magazine, November 2010

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Comments

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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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