Today’s recipe for Yorkshire Potted Ham is a classic leftovers recipe, using cooked ham or gammon.
![Yorkshire Potted Ham](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-2-LEAD-1.jpeg?resize=819%2C1024&ssl=1)
A Quick and Easy No-Cook Recipe
![Yorkshire Potted Ham](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-1.jpeg?resize=825%2C1024&ssl=1)
Today’s recipe for Yorkshire Potted Ham is a classic leftovers recipe, using cooked ham or gammon. We love ham (and gammon) and I often boil or bake a large joint, and not just at Christmas. However, it really is the joint that just keeps on giving, and after days of sandwiches, soups and salads, it’s nice to enjoy it another way.
Plus, this recipe for Yorkshire Potted Ham preserves it for a few more days. You can vary the herbs and spices you use in this recipe, but this is how I remember my mum making it many years ago, although she wasn’t a fan of tarragon, which I’ve added to my recipe. Serve the potted ham on doorsteps of toasted bread or in crusty bread rolls. It’s also wonderful when served with crackers and savoury biscuits.
![Yorkshire Potted Ham](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-29.jpeg?resize=847%2C1024&ssl=1)
Memories…..
There are many recipes that have happy memories attached to them, and Yorkshire Potted Ham is one of them. I remember sitting in a cosy North Yorkshire cottage listening the the wind howling and buffeting around us. It was November and winter had arrived early. My dad knelt down to add more coal on the fire, the flames illuminated him in the gathering darkness. There was a smell of pine resin and apple wood, as he added more small logs and kindling.
My mum was busying herself in the kitchen, preparing a light tea for us all. We’d been out that day to Whitby, where fish and chips were enjoyed whilst sitting on a bench overlooking the angry, grey North Sea. She had boiled a small ham hock a few days earlier, as dad and I love boiled ham in all guises, and she had made some potted ham for our tea with the leftovers. She served the delicate pink shreds of ham flecked with butter and garden herbs spread onto thick slices of toast, as we sat by the fire.
![Yorkshire Potted Ham](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-28.jpeg?resize=903%2C1024&ssl=1)
The fire flickered and cast shadows onto the walls, the wind still howled and there was a contented silence. Everything felt safe, and I felt cherished, something that I’ve not really felt since they both passed away two and four years ago. Bereavement takes many forms and although I feel closer to both of them in the kitchen, as they were both great cooks, their presence is still missed so much, that sometimes my heart feels as if it is breaking again.
But, this is not to be sad post, or a sad recipe, this homely recipe for Yorkshire Potted Ham is a happy one. As it is redolent of that moment in time five years ago, like a captured snapshot. It reminds me that I was loved, and that thrift is in my genes. Just as much as my inherited artistic creativity from mum and my love of words from dad, it’s a continuity of much-loved recipes and happy memories.
![](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-27.jpeg?resize=823%2C1024&ssl=1)
The thriftiness of this recipe is the genius behind it, it’s basically a recipe for leftovers. It’s a way of preserving something for enjoyment for a few more days….eking it out, as my mum would have said. And as I have mentioned before, a boiled (or baked) ham (or gammon) is the joint that just keeps on giving. I know this from personal experience as the once pride of the dinner table is met with groans of “not more ham” a few days down the line!
Potted Ham is part of that rather lovely genre of potted food that we Brits love so much. I am an avid fan of all things potted, from potted cheese, to potted beef and potted shrimps. There’s something very comforting about a pot of meat, cheese or fish that is luxuriating in butter with subtle spices and herbs. And, it is just crying out for a large doorstep of bread, toasted of course, so the butter can bathe the hot toast with the captive meat (or cheese, shrimps, kippers etc).
![Yorkshire Potted Ham](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-3LEAD.jpeg?resize=760%2C1024&ssl=1)
Yorkshire Food & Cuisine
Before I share my family recipe for Yorkshire Potted Ham below, I’d like to share some Yorkshire recipes, and recipes using what I consider to be Yorkshire food and ingredients. The list below is by no means definitive, but it will hopefully give you a “flavour” of what we do so well in God’s own country!
PIN ME for Later
![](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-PIN-1.jpg?resize=767%2C1024&ssl=1)
Step-by-Step Method:
- Melt the butter over a low heat for 5 minutes, then allow it to settle before skimming off the foam on top of the melted butter.
![Melt the butter over a low heat for 5 minutes, then allow it to settle before skimming off the foam on top of the melted butter.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-16.jpeg?resize=540%2C680&ssl=1)
- Chop the ham or gammon into small pieces, and pull it with 2 forks. (Sometimes the ham or gammon is easily shredded without the need to pull it) You want small pieces or shreds of ham.
![Chop the ham or gammon into small pieces, and pull it with 2 forks. (Sometimes the ham or gammon is easily shredded without the need to pull it) You want small pieces or shreds of ham.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-10.jpeg?resize=575%2C680&ssl=1)
- Mix the chopped herbs into the shredded ham and then add the mace and white pepper. Mix well.
![Mix the chopped herbs into the shredded ham and then add the mace and white pepper. Mix well.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-12.jpeg?resize=510%2C680&ssl=1)
- Carefully pour in the clarified butter, leaving the milky residue at the bottom of the pan. (You can do this before adding the butter to the ham, by decanting it into a jug)
- Mix everything together thoroughly and pack the mixture into ramekins or potted meat jars.
![Mix everything together thoroughly and pack the mixture into ramekins or potted meat jars.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-13.jpeg?resize=510%2C680&ssl=1)
- Chill the potted ham for a couple of hours before serving.
![Chill the potted ham for a couple of hours before serving.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-27-1.jpeg?resize=546%2C680&ssl=1)
- Serve with toast and baby gherkins (Cornichons)
![Serve with toast and baby gherkins (Cornichons)](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-5.jpeg?resize=558%2C680&ssl=1)
PIN ME too for Later
![Yorkshire Potted Ham](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-PIN-2.jpg?resize=768%2C1024&ssl=1)
Yorkshire Potted Ham Recipe
![Yorkshire Potted Ham](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/07/Yorkshire-Potted-Ham-2-LEAD.jpeg?resize=720%2C720&ssl=1)
Yorkshire Potted Ham
Today's recipe for Yorkshire Potted Ham is a classic leftovers recipe, using cooked ham or gammon. We love ham (and gammon) and I often boil or bake a large joint, and not just at Christmas. However, it really is the joint that just keeps on giving, and after days of sandwiches, soups and salads, it's nice to enjoy it another way. Plus, this recipe for Yorkshire Potted Ham preserves it for a few more days. You can vary the herbs and spices you use in this recipe, but this is how I remember my mum making it many years ago, although she wasn't a fan of tarragon, which I've added to my recipe. Serve the potted ham on doorsteps of toasted bread or in crusty bread rolls. It's also wonderful when served with crackers and savoury biscuits.
Ingredients
- 150g unsalted butter
- 225g cooked ham or gammon
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh tarragon
- 1 teaspoon ground mace
- 1/4 teaspoon ground white pepper
Instructions
- Melt the butter over a low heat for 5 minutes, then allow it to settle before skimming off the foam on top of the melted butter.
- Chop the ham or gammon into small pieces, and pull it with 2 forks. (Sometimes the ham or gammon is easily shredded without the need to pull it) You want small pieces or shreds of ham.
- Mix the chopped herbs into the shredded ham and then add the mace and white pepper. Mix well.
- Carefully pour in the clarified butter, leaving the milky residue at the bottom of the pan. (You can do this before adding the butter to the ham, by decanting it into a jug)
- Mix everything together thoroughly and pack the mixture into ramekins or potted meat jars.
- Chill the potted ham for a couple of hours before serving.
- Serve with toast and baby gherkins (Cornichons)
Notes
Add chopped sage or lemon thyme in place of tarragon.
You can use any cold meats to pot them this way, such as chicken and beef.
Add a thin layer of clarified butter on top for longer keeping qualities.
Store in the fridge for up to 3 or 4 days.
Ham hock is also very good when potted this way.
Use smoked or unsmoked ham or gammon.
Ground nutmeg can be used in place of mace.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 234Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 78mgSodium 370mgCarbohydrates 1gFiber 0gSugar 0gProtein 9g
Linda Duffin says
How lovely! We really do live in parallel universes, or maybe it’s because my mum was from Yorkshire and we had similar upbringings. I am also planning to make potted ham and I have some of those lovely vintage pots, too. ()Although not as many as you … watch out for burglars again.) I like the idea of adding herbs and I’m always up for thrifty use of leftovers. Another cracking recipe, Karen, thanks.
Karen Burns-Booth says
Welcome to my space here Linda!
Yes, we DO live in a parallel universe I think 🙂 I just have the four potted meat pots, and when I went to see if I could buy any more, they have shot up in price.
Thanks for popping by and leaving your kind comments.
Karen
sherry says
i love this post. what a lovely story about your parents and your childhood. my parents died many years ago, so i’ve been an orphan for a long time:( it still hits hard sometimes even tho it has been decades… I’ve heard of potted shrimp but not ham. it really looks delicious. i must try it soon. Love the cute stonewar/ceramic? pots you have for it too.
cheers
sherry
Karen Burns-Booth says
Thank you so much Sherry.
It was a hard post to write as I was feeling very sad the day I wrote it.
But, the recipe shines a light on the memory of my parents. 🙂
Karen
Frank Fariello says
This sounds and looks lovely! I’ll have to remember this next time I cook a ham.
And speaking of which I see that the recipe calls for “ham or gammon”. I’ve always been a little unclear on what a gammon is. It’s not a word that we use on this side of the Atlantic. I always guessed it was a kind of ham but wasn’t sure.
Karen Burns-Booth says
It really is a wonderful way to keep that ham going Frank! And thanks for your kind comments too, Karen
Karen Burns-Booth says
PS: Here is a handy guide about the difference between gammon and ham!
Gammon V Ham
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks amazing perfect for an picnic 🙂
Nic | Nic’s Adventures & Bakes
Karen Burns-Booth says
Thanks so much Nic, I hope you enjoy this if you make it. Karen
Mark says
I love your recipes and i’ve been looking for a good thing Thanks. I would also be really grateful if sometime, when you have time to post about your window herbs. I’ve had some before and they tend to die, go limp etc. any tips would be ate fully received.
Karen Burns-Booth says
Hi Mark,
Thanks so much for your kind comments, and I( am thrilled you like my recipes.
I will see if I can put up a post about window herbs this month!
Karen
Melissa says
What a lovely post and sweet memory of your parents. I’ve always been fascinated by potted meats, but have never made them on my own. I have a little ceramic jar saved from some Stilton and some leftover ham, so maybe today is the day! Thanks again, I always enjoy your writing and your recipes and photos.