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 clarified butter and storing in a pot. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Ham II.
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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.
II.
(A nice addition to the Breakfast or Luncheon table.)
815. INGREDIENTS.—To 2 lbs. of lean ham allow 1/2 lb. of fat, 1 teaspoonful of pounded mace, 1/2 teaspoonful of pounded allspice, 1/2 nutmeg, pepper to taste, clarified butter.
Mode.—Cut some slices from the remains of a cold ham, mince them small, and to every 2 lbs. of lean, allow the above proportion of fat. Pound the ham in a mortar to a fine paste, with the fat, gradually add the seasoning and spices, and be very particular that all the ingredients are well mixed and the spices well pounded. Press the mixture into potting-pots, pour over clarified butter, and keep it in a cool place.
Average cost for this quantity, 2s. 6d.
Seasonable at any time.
Modern Redaction
Ingredients:
900g lean ham (taken from a left-over joint)
225g pork fat
1 tsp ground mace
1/2 tsp ground allspice
1/2 nutmeg
freshly-ground black pepper, to taste
clarified butter, melted
Method:
Mince together the ham and the pork at. Pound to a fine paste in a mortar (or use a food processor) and season with the mace, allspice, nutmeg and black pepper.
Press the resultant mixture into potting pots, pour over the clarified butter to cover and seal then set aside to harden. Cover with clingfilm and store in the refrigerator.
