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  1. Home
  2. recipes for leftovers

Potted Ham

A delicious light lunch - and perfect with your next cheese platter! - by Amy Sinclair
  • 14 Mar 2019
Potted Ham
Prep: 20 Minutes - Cook: 5 Minutes - easy - Serves 8
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This potted ham recipe is a great way to use up leftover ham. 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.

Ingredients

250g pack unsalted butter

500g/1lb 2oz 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

Method

  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.

  • christmas ham recipe
  • christmas leftover recipes
  • 30 minute dinner ideas
  • recipes for leftovers
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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