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Ingredients
Method
- 250g unsalted butter
- 500g cooked ham
- Chopped parsley
- Pinch of ground cloves
- Pinch of mustard seeds
- 1 tbsp white wine vinegar
- Toast, pickles and chutney to serve
- Gently melt the butter and leave to settle. Pour the clear yellow fat from the butter into a small bowl, discarding the milky-coloured liquid left behind in the pan. Shred the ham as finely as possibly, and mix the meat with the spices, parsley, vinegar and ⅔ of the butter with some sea salt flakes.
- Divide between 8 ramekins and press down the surface to flatten. Spoon over the remaining butter and chill until solid. Serve at room temperature with bread, pickles, chutney and salads.
5 mins
8 serving
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