Potted Ham

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

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  316

• Protein

  14g

• Carbs

  1g

• Fat

  29g

• Saturates

  17g

• Fibre

  0g

• Sugar

  5g

• Salt

  2.05g

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

Directions

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.

Categories: All Christmas