My F&W
quick save (...)
Potted Ham with Cabbage and Pickles
© Line Klein

Potted Ham with Cabbage and Pickles

  • SERVINGS: 2 cups
  • FAST

While this tasty little potted ham can be eaten right away, it's also an excellent make-ahead party dish that can sit out for a few hours and still taste great.

  1. 2 oil-packed anchovy fillets
  2. 1/4 cup extra-virgin olive oil
  3. 1/2 pound smoked ham, shredded
  4. 1 cup finely chopped green cabbage
  5. 1 small dill pickle, chopped (1/3 cup)
  6. 2 tablespoons chopped dill, plus more for garnish
  7. Salt
  8. Freshly ground pepper
  9. Toasted country bread and mustard, for serving
  1. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.