This potted ham recipe is the perfect way to use up leftover ham. Flavoured with dill and sealed with a layer of fat, this recipe is inspired by Kingdom of Rohan from The Lord of the Rings.
A Feast in Rohan – Inspired by the Lord of the Rings
Let us travel to Middle Earth, crossing the Fords of Isen at the Gap of Rohan, for a feast with the Rohirrim. A feast in the great Northern kingdom of men is imbued with the courage and nobility of its people and their deep connection to the land. Gather in the Golden Hall of Meduseld, seat of the King in the city of Edoras, to sing songs of great battles and heroic deeds while feasting.
To create recipes worthy of the horse-lords, we take inspiration from the ancient cultures that influenced Tolkien’s vision of Rohan to the geographical region of Rohan itself.
Potted Ham
While the great feast halls of Meduseld might boast plenty of roasted meats during celebrations, the resourcefulness of the Rohirrim suggest they would certainly find ways to utilize any leftovers. This potted ham, brightly flavoured with tangy pickles and fresh dill, is the perfect hearty snack. The seasoned ham is packed into containers and sealed with a layer of fat to keep it fresh, making it the ideal provision for long journeys and a shelf-stable household staple. Serve this savoury spread with crusty rye bread and plenty of pickles!
Ingredient Notes
Ham: This dish is the perfect opportunity to use up any extra ham you may have leftover. I used leftover ham from my Mead Glazed Ham Baked in Hay recipe. Finely shred the ham with a fork or use a food processor to finely mince it.
Butter: Clarified butter is used to both bind and seal the potted ham. Sealing the ham will help to extend its shelf-life by acting as a protective barrier.
Pickles: I like using dill pickles in this recipe but you can use any kind that you prefer.
Dill: Use fresh dill, if possible, otherwise substitute with 1 tsp of dried dill.
How to Make Potted Ham
Clarify the butter
Melt the butter in a saucepan over low heat. Slowly cook the butter on low for several minutes until the milk solids separate from the butter fat. The milk solids will settle on the bottom of the pot and a layer of crusty foam will form on top of the clear melted butter. Use a skimmer or spoon to scoop off the crusty foam. Carefully pour the clear melted butter into a separate jar being careful not to disturb the milk solids on the bottom of the pan. Set aside.
Make the potted ham
Line one large ramekin with two layers of cling film if you want to be able to remove the potted ham. Alternatively, you can use 2 or 3 smaller ramekins as needed. Finely shred or mince the ham. Use forks to shred the ham or a food processor to mince it if you prefer. In a mixing bowl, combine the ham with the finely diced pickles, chopped fresh dill, kosher salt, and pepper. Stir together.
Add about three quarters of the clarified melted butter to the ham and stir to combine. Reserve the remaining butter. Spoon the ham mixture into the prepared ramekin, pressing down to pack the ham firmly into the ramekin. Smooth the top layer of the ham. Pour the remaining butter on top of the ham to seal it in. Chill for several hours or until firm.
Serve the Potted Ham
To serve, remove the potted ham from the ramekin. Allow the ham to soften at room temperature for up to an hour before serving if desired. Serve with sliced bread, such as this No Knead Rye Bread, and pickles. Enjoy!
