Potted (or Deviled) Ham

Happy Hump day Fellow Foodies!

I have a TON of ham leftover from last Sunday's Easter Dinner. Today I decided to make a dish I have not made (or seen anyone else) make in LOOOOOOOOOONNNNGGGG time-Potted Ham.

What is Potted Ham, Julie? you ask...great question! Here is the answer: Basically it is just another word for Deviled Ham, but the product is a tad richer in texture.

If you would like to turn this recipe in Ham Rilletts (cooked shredded meat (as pork or duck) or fish preserved in fat) simply remove the mayonnaise and add Bacon Fat to the party. You will be richly rewarded, but perhaps your heart will suffer a bit. Thus I made my Potted (or Deviled) ham in the traditional fashion. Here is the recipe!

1 lb. leftover ham (honeyed, smoked, salt-cured...what have you)
1/2 cup mayonnaise (or bacon fat for rilllets)
1/4 cup prepared mustard (I use Dijon, but any kind will do)
2 Tbs. real (please oh please don't use the cheap crap) maple syrup
1 Tbs. Worcestershire sauce
1 Tbs. smoked sweet paprika
 Tsp. Kosher (or pink) salt
1 tsp. hot sauce (strictly optional)
Pepper to taste

Place everything into a food processor with the blade attachment in place. Pulse the machine on a off a few times until you have a spreadable, uniform texture (like thick peanut butter). Transfer the mix to a large nonreactive bowl and fold in:

1/2 cup finely minced chives

Chill and serve on toast points, as you would a great pate.

Some side options for your potted ham: cornichon pickles, buttered toast, French bread, pickled onion slices, pickled garlic sliced, Dijon mustard, thinly sliced radishes, fruit chutneys and jams.

Popular Posts