Potted Ham

Ingredients

• a pound of the lean
• half a pound of the fat
• a small tea-spoonful of pounded mace
• about a quarter of a good-sized nutmeg, grated
• about a salt-spoonful of cayenne pepper
• one dried bay-leaf powdered

Method

1. 1

   Mince the ham very fine or run it through a sausage-machine.

2. 2

   Mix all ingredients thoroughly and press down in a dish.

3. 3

   Bake in the oven for about twenty-five minutes, ensuring the top does not brown.

4. 4

   Press down hard and cover with melted lard.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 13. The excerpt below is the record exactly as published.

Potted ham is easily made, will keep a long time, and is always useful. Now, to pot ham, take a pound of the lean to half a pound of the fat, or less — in fact, a pound of lean to a quarter of fat does even better for potting — mince it very fine, or, better still, run it through a sausage-machine, ’and add to, say the pound and a half, a small tea-spoonful of pounded mace, about a quarter of a good-sized nutmeg, grated, of course, and about a salt-spoonful of cayenne pepper. Less mace may be used, or a little pounded allspice added instead ; one dried bay-leaf powdered

Cook this with the app: pantry check, scaling, and the assistant.