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. Slideshow:  Fast Hors d'Oeuvres 

Kay Chun
March 2014

Gallery

Credit: © Line Klein

Recipe Summary

total:
20 mins
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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