Potted ham

Potted ham

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 5 mins


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

  • kcal316
  • fat29g
  • saturates17g
  • carbs1g
  • sugars5g
  • fibre0g
  • protein14g
  • salt2.05g
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • small pinch ground cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • pinch yellow mustard seeds
  • 1 tbsp cider vinegar
  • rustic country bread toast, cornichons, chutney or red onion marmalade to serve


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Dec, 2010
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?