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Potted Ham

Trim all the meat from the remains of a boiled ham, chop it very fine, being careful to remove all outside pieces and gristle, pound it to a paste, measure it, and to each pint, mix in one teaspoonful of mixed mustard and a small pinch of cayenne, and should the ham be very lean, one tablespoonful of butter. Pack this smoothly in small earthen jars, paste paper over and put on the covers. Stand the jars in a deep baking-dish, surround them nearly to the top with hot water and let them steam slowly for two hours. When done, remove the jars from the pan and let them cool with the covers on. When cold, remove the covers, pour into each jar a little melted butter, place fresh covers on and keep them in a cool, dry cupboard until wanted for use. Ham prepared in this way makes delicious sandwiches and will keep for months.