Traditional Potted Spiced Ham For Tea Time By Mrs Beeton Food

TRADITIONAL POTTED SPICED HAM FOR TEA TIME BY MRS BEETON

Steps:

• How to clarify butter: Place all of the butter in a small pan over a low heat and let it melt gently. Place a clean piece of muslin in to a sieve over a bowl, then pour the butter through the cloth and sieve very gently, trying to keep as much of the cloudy milk solids in the pan as possible. You should be left with a clear, golden liquid (clarified butter) in the bowl. Discard the milky solids left in the pan and the cloth.
• Put the ham and spices in a food processor and blend briefly. While blending, pour in about three-quarters of the cooled butter and blend to a paste. Add the mace, nutmeg, cayenne pepper and black pepper. The spices should give a warm background flavour and not dominate the ham, so add gradually and taste. (For a more textured paste, blend half the ham in the processor and pull the rest into shreds with two forks, then mix it together.).
• Pack into 4 small ramekins, pots or glasses, then spoon over enough of the remaining butter to make a thin layer. Chill until the butter sets (about 30 minutes), then cover and chill for several hours. The flavour matures if this is made a day in advance. Keeps for up to 4 weeks in the cool place or fridge if the airtight butter layer has not been broken.

POTTED HAM

Steps:

• Gently melt the butter in a small pan and leave it to settle. Slowly pour the clear yellow fat from the melted butter into a small bowl or jug, leaving the milky liquid in the pan. Discard the milky bit. Pull apart and shred the ham as finely as possible into stringy strips - use a knife to help if you need to.
• Mix the ham with the parsley, spices, vinegar, two-thirds of the butter and a little crunchy sea salt. Divide between 8 small ramekins or pots. Press down and flatten the surface with your fingers, then spoon or pour over the remaining butter. Chill until butter is solid, then wrap in cling film. Will freeze for up to 3 months.
• To serve, defrost the pots overnight in the fridge if frozen. Serve with toast, cornichons and chutney, or dip pots briefly in a bowl of hot water and turn the potted ham out onto plates first.

SPICED HAM AND LENTIL SOUP

Steps:

• Mix all ingredients. Bring to a boil.
• Lower heat to simmer and let cook for about 2 hours, or until lentils are soft.