Archive recipe

Potted Ham II

Name: Potted Ham II
Ingredients: 2 lbs. of lean ham; 1/2 lb. of fat; 1 teaspoonful of pounded mace; 1/2 teaspoonful of pounded allspice; 1/2 nutmeg; pepper to taste; clarified butter

A historic Victorian British dish of lean ham, fat, mace, allspice and nutmeg. Adapted from Potted Ham II, from The Book of Household Management (1861).

Adapted from Potted Ham II, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/potted-ham-ii.md.

The dish

2 of 7 items checked

Potted Ham II

www.gutenberg.org

2 of 7 items checked · 4 aisles

Meat & Poultry

2 lblean ham

Dairy & Eggs

clarified butter

Spices & Seasoning

1 tspmace
½ tspallspice
½nutmegChecked by You
pepper to taste

Other

½ lbfatChecked by You

Cooking Instructions

Cut some slices from the remains of a cold ham and mince them small
Pound the ham in a mortar to a fine paste, with the fat
Gradually add the seasoning and spices, and be very particular that all the ingredients are well mixed and the spices well pounded
Press the mixture into potting-pots, pour over clarified butter, and keep it in a cool place

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)