Ham hock pâté pots recipe
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
Each serving contains
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- Divide the ham hock between 4 ramekins or similar pots. You could also make this as one large pot, if you like.
- Melt the butter in a small saucepan over a medium heat. When it begins to bubble, add the mustard powder and nutmeg. Season.
- Take the flavoured butter off the heat and pour over the ham hock pots, dividing equally. Press the ham down so it is submerged.
- 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.
See more Pork recipes