Jane Lovett

Jane Lovett

This is one of my favourite ways of using up leftover cooked ham, or the end-y bits of a large ham. Potted ham should be highly seasoned, otherwise there is no point to it, so keep tasting and adjusting the spices until you have a good savoury balance. It is also delicious pepped up with a teaspoon of (drained) green peppercorns stirred through the ham mixture. It’s very good as a starter, for lunch, or as a filling for sandwiches, and it’s excellent as a canapé (or snack!) served on small croûtes or in mini croustades. Made in a pretty Kilner-style jar, it makes a lovely present, too.

Jane Lovett · The Get-Ahead Christmas Cook

Far easier and quicker than it looks, this festive pull-apart wreath always goes down a storm, as sausage rolls do! With a salad, it makes a lovely lunch or supper, too.