Potted ham

Potted ham

By
From
The Frugal Cook
Photographer
Mike Cooper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut about 140g of lean ham up roughly and process in a food processor until finely chopped. Dice 150g unsalted butter, add it to the ham and process until smooth. Add 1 1/2-2 teaspoons of English or Dijon mustard and enough water to make a spreadable consistency. Transfer the pate to a bowl and stir in about 3 tablespoons of finely chopped parsley and a few finely snipped chives. Season with white pepper and a little salt if you feel it needs it (it may well not if the ham is salty). Refrigerate for an hour or two to allow the flavours to develop then allow to come back to room temperature before serving with crusty fresh bread or toast.
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