Perfect for entertaining, this potted ham recipe is a must-try. Serve it with crunchy crostini for a cracking starter.
Serves88
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + Cooling & 5 mins standing time
+ Cooling & 5 mins standing time
Ingredients
1 shallot, peeled, very finely chopped
1 garlic clove, finely grated
1/2 lemon, rind finely grated, juiced
2 tsp apple cider vinegar
100g sour cream
2 tbs extra virgin olive oil
1 1/2 tsp Dijon mustard
400g sliced Coles Beechwood Smoked Australian Half Leg Ham
Single Beechwood Smoked
1 1/2 tbs finely chopped flat-leaf parsley
1 tbs finely chopped tarragon or 1 tsp dried tarragon
Garlic crostini
1 Coles Bakery Stone Baked by Laurent Mini Rye
Pane Di Casa, thinly sliced
1 garlic clove, halved
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the shallot, garlic, lemon rind, lemon juice and vinegar in a large bowl. Set aside for 5 mins or until the shallot softens.
Step 2
Add the sour cream, oil, mustard and 1 tbs of water to the shallot mixture. Stir until smooth. Season.
Step 3
Use 2 forks to coarsely shred the ham into small pieces. Add to the sour cream mixture in the bowl with the parsley and tarragon. Stir to combine. Season with pepper.
Step 4
To make the garlic crostini, heat a chargrill on medium-high. Lightly spray both sides of the bread with olive oil spray. Cook on the grill, turning once, for 3 mins or until toasted. Cool slightly. Rub both sides of the bread with the cut side of the garlic.
Step 5
Transfer the ham mixture to a serving dish. Arrange on a serving platter with the garlic crostini. Serve immediately.
Prep time10 mins10 minutes, + Cooling & 5 mins standing time
+ Cooling & 5 mins standing time
Ingredients
1 shallot, peeled, very finely chopped
1 garlic clove, finely grated
1/2 lemon, rind finely grated, juiced
2 tsp apple cider vinegar
100g sour cream
2 tbs extra virgin olive oil
1 1/2 tsp Dijon mustard
400g sliced Coles Beechwood Smoked Australian Half Leg Ham
Single Beechwood Smoked
1 1/2 tbs finely chopped flat-leaf parsley
1 tbs finely chopped tarragon or 1 tsp dried tarragon
Garlic crostini
1 Coles Bakery Stone Baked by Laurent Mini Rye
Pane Di Casa, thinly sliced
1 garlic clove, halved
Description
Perfect for entertaining, this potted ham recipe is a must-try. Serve it with crunchy crostini for a cracking starter.
Method
Step 1
Combine the shallot, garlic, lemon rind, lemon juice and vinegar in a large bowl. Set aside for 5 mins or until the shallot softens.
Step 2
Add the sour cream, oil, mustard and 1 tbs of water to the shallot mixture. Stir until smooth. Season.
Step 3
Use 2 forks to coarsely shred the ham into small pieces. Add to the sour cream mixture in the bowl with the parsley and tarragon. Stir to combine. Season with pepper.
Step 4
To make the garlic crostini, heat a chargrill on medium-high. Lightly spray both sides of the bread with olive oil spray. Cook on the grill, turning once, for 3 mins or until toasted. Cool slightly. Rub both sides of the bread with the cut side of the garlic.
Step 5
Transfer the ham mixture to a serving dish. Arrange on a serving platter with the garlic crostini. Serve immediately.
