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Potted Ham
Posted By Kerri
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.
Mar 28th, 2009
Butter or lentils, I know which one would win with me 😉 This dish looks delicious and a great way for using up ham.
Jules’s last blog post..Getting there.
great shot
oooh that looks so delicious! I love potted anything. Definitely because of the butter.
Lizzie’s last blog post..Le Café Anglais
Ooh – I can just imagine how good that tastes! How divine. Butter over lentils every time.
Antonia’s last blog post..Spicy chicken and sweet potato soup
This sure warms the heart on a rainy Saturday afternoon!
God that looks good. Perfect on some toasted sourdough. Yum.
Jonathan’s last blog post..Battered Creme Egg in Bruton
Thanks for the comments everyone! It seemed like something a bit different for using up leftovers and turned out rather well.
In fact there is some left in the fridge and it’s been a few days now, but I expect it keeps quite well under its little buttery “lid”.