Potted Ham Recipes

Steps:

• Gently melt the butter in a small pan and leave it to settle. Slowly pour the clear yellow fat from the melted butter into a small bowl or jug, leaving the milky liquid in the pan. Discard the milky bit. Pull apart and shred the ham as finely as possible into stringy strips - use a knife to help if you need to.
• Mix the ham with the parsley, spices, vinegar, two-thirds of the butter and a little crunchy sea salt. Divide between 8 small ramekins or pots. Press down and flatten the surface with your fingers, then spoon or pour over the remaining butter. Chill until butter is solid, then wrap in cling film. Will freeze for up to 3 months.
• To serve, defrost the pots overnight in the fridge if frozen. Serve with toast, cornichons and chutney, or dip pots briefly in a bowl of hot water and turn the potted ham out onto plates first.

Steps:

• Dice ham into cubes removing rind, gristle and excess fat.
• In food processor, rough grind the ham, if necessary, some at a time, so processor doesn't bog down. Transfer ground meat to a bowl.
• When ham is ground, put it back into the food processor grinding bowl and add the mayonnaise and spices.
• Turn on processor and homogenize until all ingredients are finely chopped and to the consistency of a smooth paste.
• Serve spread on bread for sandwich, on crackers or toast points for hors d'oeuvres.

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.