Potted Ham

Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. lean ham
  • ½ lb. fat ham
  • ¼ teasp. ground mace
  • ¼ teasp. pepper
  • ¼ teasp. grated nutmeg
  • teasp. cayenne pepper
  • clarified butter


Pass the ham through a mincing machine 2 or 3 times or chop very finely. Then pound well and rub through a fine sieve. Add gradually the mace, pepper, nutmeg and cayenne and mix well together. Put into a well greased pie-dish, and cover with greased greaseproof paper. Bake in a moderate oven (350° F., Gas 4) for about ¾ hr. When cooked, press into small pots and cover with clarified butter.