By Perre Coleman Magness, The Runaway Spoon
8 ounces of high-quality butter (like Kerrygold)
1 pound cooked ham, torn onto pieces
1 tablespoon parsley
1 tablespoon cider vinegar
1/4 teaspoon ground cloves
1/4 teaspoon brown mustard seeds
1/4 teaspoon yellow mustard seeds
1/4 teaspoon salt
lots of ground black pepper
1. Cut the butter into quarters and place in a 4-cup microwave safe measuring jug. Microwave on high for 2 minutes. Leave the butter to sit for one minute, then skim off any white foam from the surface. Slowly and carefully pour the clarified butter into a smaller measuring jug leaving the white solids behind. Set aside.
2. Place the ham in the bowl of a food processor fitted with the steel blade and pulse several times to break the meat up into rough crumbs. Add the parsley, vinegar, cloves, mustard seeds, salt, pepper, and about 2/3 of the clarified butter. Pulse until you have a thick, rough paste that sticks together, scraping down the sides of the bowl as needed and making sure everything is well combined.
3. Use a spoon to transfer the ham to ramekins or jars. Pack the ham down lightly into the containers making sure there are no large gaps. Smooth the top of the ham to an even layer. Pour the remaining clarified butter equally over the top of each container. The surface needs to be completely covered with a generous layer of butter. No ham should be sticking up through the butter. Leave the ramekins on the counter so the butter settles and begins to solidify, then carefully transfer to the fridge. When the butter has solidified completely, cover with jar lids or plastic wrap. Let come to room temperature before serving.
The potted ham will keep in the fridge for a week or the freezer for up to three months.
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