Potted Ham Recipes

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POTTED HAM



Potted ham image

This simple starter is a great way to use up leftover ham and you can freeze it ahead

Provided by Barney Desmazery

Categories     Buffet, Starter

Time 25m

Number Of Ingredients 7

250g pack unsalted butter
500g cooked ham
bunch curly parsley ,leaves picked and finely chopped
small pinch ground cloves
pinch yellow mustard seeds
1 tbsp cider vinegar
rustic country bread toast, cornichons , chutney or red onion marmalade to serve

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.

Nutrition Facts : Calories 316 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 5 grams sugar, Protein 14 grams protein, Sodium 2.05 milligram of sodium

POTTED HAM



Potted Ham image

My brother found this recipe in an old cookbook published in the 1920's I think this originally came from a turn of the century cookbook that was reprinted in the '20's.Potted ham is a good way to use up leftovers from any ham. Smoked ham works particularly well. The recipe can be doubled or reduced as necessary.

Provided by Tiomarrano

Categories     Ham

Time 15m

Yield 5 serving(s)

Number Of Ingredients 6

4 cups ham (boiled or baked)
1 cup mayonnaise or 1 cup use melted unsalted butter, your choice
2 teaspoons dry ground mustard (or to taste)
1 teaspoon ground mace (or to taste)
1/2 teaspoon ground nutmeg (or to taste)
1/4 teaspoon pinch cayenne pepper (or to taste)

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.

Nutrition Facts : Calories 192.6, Fat 16.3, SaturatedFat 2.4, Cholesterol 12.2, Sodium 334.6, Carbohydrate 12, Fiber 0.3, Sugar 3.2, Protein 0.8

HOMEMADE DEVILED HAM SPREAD



Homemade Deviled Ham Spread image

I searched for a recipe for this on this site and couldn't find one, so I winged it and it turned out very nicely. I had to make a second batch to take to the New Year's Eve party because the first batch disappeared. A great way to use leftover ham from holiday dinner to make a great spread for hearty crackers or rye toast points. Also good as a sandwich.

Provided by furusob

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 15m

Yield 16

Number Of Ingredients 12

1 ½ cups cubed cooked ham
3 tablespoons mayonnaise
2 teaspoons prepared mustard
5 drops hot pepper sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon celery salt
½ teaspoon ground black pepper
½ teaspoon paprika
1 pinch caraway seeds, or to taste
¼ cup finely chopped onion
¼ cup finely chopped celery

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.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 0.8 g, Cholesterol 8.1 mg, Fat 4.5 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 239.5 mg, Sugar 0.3 g

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