- January 2018
- Serves 4
- Hands-on time 20 min, plus chilling
”Potting meat and fish is a great way of using up those unappetising ends of a joint of ham. The butter acts as a seal and a preservative and the fat, spices and seasoning add texture and flavour, making something wonderful from not very much.” – Thane Prince
- 24.3g (14.2g saturated)
- 1.2g (0.9g sugars)
- 275g leftover cooked ham
- 6-8 small pickled gherkins or cornichons
- Good pinch dried tarragon
- 1 tbsp dijon mustard
- 100g butter, softened
- Dash Tabasco
- ¼ nutmeg, freshly grated
- Pickled walnuts and sourdough bread to serve
You’ll also need…
- 700ml serving dish
- Trim any gristle, sinew and most of the fat from the ham and discard. Roughly chop the meat. Put the ham in a food processor with the gherkins or cornichons, tarragon, mustard and 50g of the butter, then whizz until smoothish. Add salt and pepper to taste, a good dash of Tabasco and the freshly grated nutmeg (to taste). Whizz for 20 seconds to combine.
- Scrape the mixture into the serving dish, smoothing the surface. Melt the remaining butter and pour it over the top of the potted meat in the dish to fully cover. Chill for at least one hour until cold and the butter has set. Serve with pickled walnuts and thin slices of toasted sourdough.
Keep for up to a week, chilled. Bring to room temperature to serve.
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