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.

Serves
8
Prep
10m
Note: + Cooling & 5 mins standing time
Cooking
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
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.