Potted Ham
Get ready to experience the comforting flavors of this classic potted ham recipe. Tender ham mixed with fragrant parsley, a hint of spices, and a touch of tangy cider vinegar, all encased in a luscious blanket of melted butter. This delightful spread pairs perfectly with toasted rustic bread, crisp cornichons, and your favorite chutney for a delicious treat that will surely satisfy your cravings.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 316 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 14 grams protein
- Sodium Content: 2.05 milligram of sodium
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