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5 from 2 ratings

Potted Ham

This adaptation of Yorkshire-style potted ham is a great way to transform leftover baked ham into a fun and surprisingly delicious snack or party food. Serve it with grilled bread or buttery crackers.


  • 3 ounces unsalted butter, preferably grass-fed
  • 8 ounces baked ham, very finely chopped (not thin-sliced deli ham)
  • 2 scallions, thinly sliced
  • 6 cornichons, thinly sliced, plus more for serving
  • 3 tablespoons minced dill, plus more for garnish
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • Grilled bread or crackers, for serving


  • In a small saucepan, melt the butter over low heat. Remove from the heat and let stand while you prepare the ham mixture.
  • In a medium bowl, mix the ham with the scallions, cornichons, dill, olive oil, mustard, and vinegar. Season with salt and pepper.
  • Carefully drizzle the melted butter into the ham mixture, leaving the white milk solids in the pan, and then mix well. Divide the ham mixture evenly into two 8-ounce ramekins. Cover and refrigerate until just chilled, about 30 minutes. Serve with grilled bread and cornichons. (See Note)


Traditionally, Yorkshire-style potted ham was a recipe designed to preserve leftover ham so that it could be eaten multiple days later. The packed pots of ham would be topped with more butter (or another fat) to seal out air, which is how it was preserved.
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