Summer may be drawing to an end, but between now and October (contrary to the belief of Mr Crumbs who is a wuss) there will be plenty of warm and sunny days to enjoy a picnic somewhere scenic. In pre fridge days potted ham and other potted meats would have been a staple on every tea table and picnic basket to the point where people got a bit tired of it, there weren’t many ways of keeping meat for just that little bit longer.
In today’s leftovers concious society it’s nice to come across such a thrifty recipe which is so delicious, so good in fact that it is worth making specially on purpose. Serve as a starter if you’re into that sort of thing, for lunch and picnics with crusty bread or crackers or on sandwiches, particularly for afternoon tea (very popular with old ladies)
Many recipes recommend ham hock for potting, I find it too stringy and gelatinous, prefering to buy a gammon or ham joint, slow cook it for tenderness and enjoy a couple of meals from it, then use the leftovers for potting. Just one third of a gammon joint costing £5 will make a couple of ramekins full of potted ham, which is plenty.
- leftover cooked ham or gammon joint
- some of the stock it was cooked in
Cut the ham into chunks and put into a food processor. Chop finely.
Add a knob of butter and a splash of stock and process again. Repeat this step until the ham has become a paste.
Pack into ramekins. Cover with clingfilm or seal with clarified butter. To clarify butter, gently heat a couple of ounces in a saucepan until melted, leave to stand for a few minutes to separate. Pour the yellow melted butter over the ham leaving the white milk solids behind
Pop in the fridge till the butter has set and there you have it! Pack up a picnic and enjoy the autumn sunshine. But do take some waterproofs, just in case!