Potted Ham Recipes
POTTED HAM
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
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
POTTED HAM
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
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
HOMEMADE DEVILED HAM SPREAD
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
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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2018-02-22 Roughly chop the meat. Put the ham in a food processor with the gherkins or cornichons, tarragon, mustard and 50g of the butter, then whizz …
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Casserole RecipesServings 4Calories 285 per serving
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Casserole RecipesServings 4Calories 285 per serving
- Trim any gristle, sinew and most of the fat from the ham and discard. Roughly chop the meat. Put the ham in a food processor with the gherkins or cornichons, tarragon, mustard and 50g of the butter, then whizz until smoothish. Add salt and pepper to taste, a good dash of Tabasco and the freshly grated nutmeg (to taste). Whizz for 20 seconds to combine.
- Scrape the mixture into the serving dish, smoothing the surface. Melt the remaining butter and pour it over the top of the potted meat in the dish to fully cover. Chill for at least one hour until cold and the butter has set. Serve with pickled walnuts and thin slices of toasted sourdough.
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