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Ingredients
Method
- 180g shredded quality ham hock
- 130g butter
- 1 tsp English mustard powder
- Pinch of nutmeg
- Ciabatta toast, pickles and lemon wedges to serve
- Divide the shredded ham between 4 ramekins. Gently melt the butter in a small saucepan and stir in the mustard powder and nutmeg. Season well. Pour this butter over the ham ramekins, dividing equally. Push the ham down so it’s fully submerged, then leave to set and chill until ready to serve. Serve with sliced toasted bread, pickles and lemon wedges for squeezing as part of a classic picnic selection.
20 mins
6 serving
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