Active Time
N/A
Total Time
20 MIN
Yield
Serves : 2 cups
© Line Klein

How to Make It

Step

In a small saucepan, melt the anchovies in the olive oil over moderate heat, stirring. Scrape the anchovy oil into a medium bowl. Add the ham, cabbage, pickle and chopped dill, season with salt and pepper and mix well. Pack the ham mixture into a 3-cup ramekin and garnish with dill. Serve at room temperature with the bread and mustard.

Make Ahead

The potted ham can be refrigerated for up to 2 days.

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