Potted Ham I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving ham by mixing with spiced pork fat, topping with melted lard and storing in a pot. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Ham I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
POTTED HAM, that will keep Good for some time.
I.
814. INGREDIENTS.—To 4 lbs. of lean ham allow 1 lb. of fat, 2 teaspoonfuls of pounded mace, 1/2 nutmeg grated, rather more than 1/2 teaspoonful of cayenne, clarified lard.
Mode.—Mince the ham, fat and lean together in the above proportion, and pound it well in a mortar, seasoning it with cayenne pepper, pounded mace, and nutmeg; put the mixture into a deep baking-dish, and bake for 1/2 hour; then press it well into a stone jar, fill up the jar with clarified lard, cover it closely, and paste over it a piece of thick paper. If well seasoned, it will keep a long time in winter, and will be found very convenient for sandwiches, &c.
Mince together the ham and fat together then pound well in a mortar before seasoning with the mace, nutmeg and cayenne pepper. Place the resultant mixture in a deep baking dish, transfer to an oven pre-heated to 180°C and bake for 30 minutes.
Remove from the oven and press the mixture well into an earthenware or stoneware jar, pot or large ramekin. Fill the jar with clarified lard and put aside to set. Cover with clingfilm and store in the refrigerator.
