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Ham hock pâté pots recipe

Ham hock pâté pots recipe

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These little pâté pots are a simple combination of shredded ham hock and spiced butter. The rich, meaty mixture is delicious when spread on crispy toasts and washed down with a cold beer. Great for a fuss-free starter, or as part of a sharing buffet. See method

  • Serves 4 (as part of a spread)
  • Takes 20 mins
  • 318 calories / serving

Ingredients

  • 1 x 180g pack shredded ham hock
  • 130g unsalted butter​
  • 1 tsp English mustard powder​
  • pinch grated nutmeg
  • sourdough or ciabatta toasts, lemon wedges and cornichons, to serve​

Perfect with:

Stella Artois UnfilteredGreat for pairing with food, this hazy, golden lager is crisp-tasting, smooth and refreshing. Stella Artois Unfiltered
Great for pairing with food, this hazy, golden lager is crisp-tasting, smooth and refreshing.
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Each serving contains

  • Energy

    1315kj
    318kcal
    16%
  • Fat

    29g 42%
  • Saturates

    18g 89%
  • Sugars

    1g 1%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 0.7g Protein 12.6g Fibre 0.6g

Method

    1. Divide the ham hock between 4 ramekins or similar pots. You could also make this as one large pot, if you like. ​
    2. Melt the butter in a small saucepan over a medium heat. When it begins to bubble, add the mustard powder and nutmeg. Season.
    3. Take the flavoured butter off the heat and pour over the ham hock pots, dividing equally. Press the ham down so it is submerged.
    4. Leave to set, and chill until ready to serve. Serve the pots with sliced toasted ciabatta or sourdough, cornichons and lemon wedges.​

Get ahead: Can be made up to 3 days in advance. Keep covered with clingfilm in the fridge until needed.

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