Potted Ham with Cabbage and Pickles

By á-4084

Ingredients

• 2 oil-packed anchovy fillets
• 1/4 cup extra-virgin olive oil
• 1/2 pound smoked ham, shredded
• 1 cup finely chopped green cabbage
• 1 small dill pickle, chopped (1/3 cup)
• 2 tablespoons chopped dill, plus more for garnish
• Salt
• Freshly ground pepper
• Toasted country bread and mustard, for serving

Preparation

Step 1

In a small saucepan, melt the anchovies in the olive oil over moderate heat, stirring. Scrape the anchovy oil into a medium bowl. Add the ham, cabbage, pickle and chopped dill, season with salt and pepper and mix well. Pack the ham mixture into a 3-cup ramekin and garnish with dill. Serve at room temperature with the bread and mustard.