Potted ham
This simple starter is a great way to use up leftover ham and you can freeze it ahead
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 5 mins
- 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.
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.
PER SERVING
316 kcalories, protein 14g, carbohydrate 1g, fat 29 g, saturated fat 17g, fibre 0g, sugar 5g, salt 2.05 g
Recipe from Good Food magazine, November 2010.
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http://www.bbcgoodfood.com/recipes/851634/
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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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A fantastic dip to hand around with hunks of brown bread at your next posh party
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 5 mins
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
PER SERVING
316 kcalories, protein 14g, carbohydrate 1g, fat 29 g, saturated fat 17g, fibre 0g, sugar 5g, salt 2.05 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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08 December 2010
kebabthief rated and commented on this recipe
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