Potted Ham

by Jane Lovett, featured in The Get-Ahead Christmas Cook

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Introduction

This is one of my favourite ways of using up leftover cooked ham, or the end-y bits of a large ham. Potted ham should be highly seasoned, otherwise there is no point to it, so keep tasting and adjusting the spices until you have a good savoury balance. It is also delicious pepped up with a teaspoon of (drained) green peppercorns stirred through the ham mixture.

It’s very good as a starter, for lunch, or as a filling for sandwiches, and it’s excellent as a canapé (or snack!) served on small croûtes or in mini croustades. Made in a pretty Kilner-style jar, it makes a lovely present, too.

As featured in

The Get-Ahead Christmas Cook

Image of Jane Lovett's Potted Ham — Photo by Tony Briscoe

Ingredients

Makes: 1 X 500ml/580ml Kilner-style jar

400 grams cooked ham (preferably in one piece)
1 large shallot (very finely chopped)
2 teaspoons small capers (drained)
a few gratings or a pinch of nutmeg
pinch of ground mace
large pinch of cayenne pepper (or two pinches, to taste)
salt and freshly ground black pepper
225 grams butter

TO GARNISH

bay leaves and sprigs of thyme and/or pink, black and/or green peppercorns

Method

Potted Ham is a guest recipe by Jane Lovett so we are not able to answer questions regarding this recipe

Cut the ham into rough chunks and process briefly in a food-processor, using the pulse button if you have one, until just chunky/shredded, but not minced (or finely chop/shred the ham by hand). The bits don’t have to be a uniform size.
Mix the ham with the remaining ingredients, except the butter. Depending on the saltiness of the ham, you may or may not need to add any salt. However, bear in mind that it needs to be very highly seasoned, so adjust and season accordingly.
Clarify the butter by melting it gently in a pan. Remove from the heat, let it settle for a few minutes, then skim any white scum off the top and carefully pour it into a jug, leaving behind (and then discarding) the milky sediment in the bottom of the pan. Pour roughly three-quarters of the clarified butter into the ham mixture, reserving the remainder for the top. Mix well, then pack the mixture into a small bowl, Kilner-style jar or a rustic dish, pressing down well.
Arrange the bay leaves, sprigs of thyme and/or peppercorns on the top to garnish, then flood with the remaining clarified butter. Cool, then chill until set.
Serve at room temperature (otherwise it will be tasteless) with any of the suggestions.

Additional Information

Serving suggestions:
Griddled bread; hot toast; melba toast; rustic bread, such as sourdough; oatcakes; cocktail gherkins; cocktail pickled onions; radishes; chutney; puréed piccalilli.

GET AHEAD:
The potted ham will keep in fridge for up to 2 weeks (or more). However, once preservative butter seal on top has been broken, its shelf life is reduced to about a week.

HINTS AND TIPS:
The ham and butter quantities are just a guide. Adjust them up or down according to what you have available.
For canapés, roll potted ham into sausages, around 3cm wide, wrap in clingfilm, chill for 2-3 hours, then slice into discs for topping crisp croûtes (or charcoal wafers).