Make-ahead Christmas recipe for 8 people, takes only 5 mins; recipe has unsalted butter, ham, parsley, clove, mustard seed, cider vinegar and cornichon.
Potted ham
Course: Make-ahead Christmas
Servings
8
servings
Prep time
20 mins
Ingredients
- Parsley: bunch curly parsley,leaves picked and finely chopped
- Cider Vinegar: 1 tbsp cider vinegar
- Ham: 500g cooked ham
- Unsalted Butter: 250g pack unsalted butter
- Cornichon: rustic country bread toast, cornichons, chutney or red onion marmalade to serve
- Mustard Seed: pinch yellow mustard seeds
- Clove: small pinch ground cloves
Directions
- 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.
