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Devilled ham with cornichons and cheddar

Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.

By Emma Knowles
  • Serves 6 - 8
  • 15 mins preparation
Devilled ham with cornichons and cheddar
Devilled ham with cornichons and cheddar

Think of this devilled ham  as a cheat's take on jambon persillade - you get all of the gorgeous piquancy and smokiness without all the hard work. Serve with a wedge of cheddar, cornichons and your favourite bread.

Ingredients

  • 500 gm piece of leg ham, shredded or coarsely chopped
  • 2 tbsp crème fraîche
  • 2 tbsp olive oil
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 1 tbsp white wine vinegar
  • 1 golden shallot, finely diced
  • 2 tsp coarsely chopped thyme

Method

Main
  • 1
    Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar. Seal and refrigerate for up to 3 days. Serve with cornichons, cheddar and buttered bread.

Notes

Drink Suggestion: Pale, dry rosé. Drink suggestion by Max Allen

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  • Author: Emma Knowles