Potted ham

Potted ham

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal316
fat29g
saturates17g
carbs1g
sugars5g
fibre0g
protein14g
salt2.05g
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Ingredients

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.

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    Rating: 5 out of 5.2 ratings
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