Potted ham with garlic crostini

Perfect for entertaining, this potted ham recipe is a must-try. Serve it with crunchy crostini for a cracking starter.

8

10m

Note: + Cooling & 5 mins standing time

5m

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

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.

Serve with: olives, cornichons, baby capers, soft cheese and flat-leaf parsley sprigs

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free

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.