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. 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
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Shop ingredientsEach serving contains
- Energy
- 1315kJ 318.0kcal
- Fat
- 29g
- Saturates
- 18g
- Salt
- 0.9g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.7gProtein 12.6gFibre 0.6g
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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
