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With the leftover ham from Wednesday’s soup, we made potted ham using this recipe.
My concerns about adding fatty pancetta to the already-fatty pea and ham soup were short lived; this recipe calls for almost an entire packet of butter. I had previously intended on using up the ham with some lentils but, given the choice, the butter won out.
The ham was blitzed in the food processor with the butter, some nutmeg and a generous dollop of Dijon mustard. We left some pieces whole to create a chunky texture that would contrast with the smooth, pate-like combination of the ham and butter. The end result was certainly better than anything lentilly might have been: rich and silky with a background heat from the mustard.
Served with some melba toast, gherkins and some lemon and mustard pickle. A fine lunch for a rainy Saturday.