Potted Ham with Cabbage and Pickles

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.

  • Total Time:
  • Servings: 2 cups

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Ingredients

  • 2 oil-packed anchovy fillets
  • 1/4 cup extra-virgin olive oil
  • 1/2 pound smoked ham, shredded
  • 1 cup finely chopped green cabbage
  • 1 small dill pickle, chopped (1/3 cup)
  • 2 tablespoons chopped dill, plus more for garnish
  • Salt
  • Freshly ground pepper
  • Toasted country bread and mustard, for serving

How to make this recipe

  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.

Contributed By Photo © Line Klein Published March 2014





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