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.
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.