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Ham spread

  • Gluten free

Derived from ingredients – check the package label.

A cold spread of sliced ham, quark, butter and mustard. Four portions of about 85 g.

4 servingsFinal yield 356 g

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Ingredients

  • 180 gHAM, COOKED HAM, LOW-FAT, 3% FAT
  • 120 gCREAM QUARK, 4.3% FAT
  • 25 gBUTTER, UNSALTED
  • 10 gMUSTARD
  • 20 gONION
  • 1 gSALT, AVERAGE

Method

  1. Cut the ham and peeled onion into small pieces.
  2. Blend the ham and onion finely. Add the quark, butter, mustard and salt and mix again.
  3. Chill the spread for fifteen minutes before serving.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
495.5 kcal
Protein
45.3 g
Fat
31.7 g
Carbohydrate
6.5 g
Total carbohydrate (by difference)
8 g
Fibre (Fineli)
0.51 g
Saturated fatty acids
18.5 g
Sodium
2,248.8 mg
Salt (sodium × 2.5)
5.6 g

Per serving

Energy
123.9 kcal
Protein
11.3 g
Fat
7.9 g
Carbohydrate
1.6 g
Total carbohydrate (by difference)
2 g
Fibre (Fineli)
0.13 g
Saturated fatty acids
4.6 g
Sodium
562.2 mg
Salt (sodium × 2.5)
1.4 g

Per 100 g of finished food

Energy
139.2 kcal
Protein
12.7 g
Fat
8.9 g
Carbohydrate
1.8 g
Total carbohydrate (by difference)
2.2 g
Fibre (Fineli)
0.14 g
Saturated fatty acids
5.2 g
Sodium
631.7 mg
Salt (sodium × 2.5)
1.6 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.

Allergens

Contains: Milk, Mustard

May contain: Sulphites

Derived from ingredients – check the package label.

Food data sources

  • THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0