Potted Christmas Leftover Ham

Charmaine Lu -

  • 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