Potted Ham with Cabbage and Pickles

• 2 oil-packed anchovy fillets
• 1/4 cup extra-virgin olive oil
• 1/2 pound smoked ham, shredded
• 1 cup finely chopped green cabbage
• 1 small dill pickle, chopped (1/3 cup)
• 2 tablespoons chopped dill, plus more for garnish
• Salt
• Freshly ground pepper
• Toasted country bread and mustard, for serving

1. In a small saucepan, melt the anchovies in the olive oil over moderate heat, stirring.
2. Scrape the anchovy oil into a medium bowl.
3. Add the ham, cabbage, pickle and chopped dill, season with salt and pepper and mix well.
4. Pack the ham mixture into a 3-cup ramekin and garnish with dill.
5. Serve at room temperature with the bread and mustard.

oil, extravirgin olive oil, ham, green cabbage, dill pickle, dill, salt, freshly ground pepper, country bread

Taken from www.foodandwine.com/recipes/potted-ham-with-cabbage-and-pickles (may not work)