Potted Ham
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.
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