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Recipes Ham

Ham baked with olive tapenade


  • 1 slice TRENDITION lean ham with onion (100 grams)
  • 1 large potato
  • 1 tablespoon olive tapenade
  • 4 green wild asparagus spears
  • 1 tablespoon Spanish olive oil
  • 1 teaspoon butter
  • 4 pitted black olives
  • coarse sea salt
  • black pepper from the grinder


  • Cook the asparagus al dente then cut into narrow strips.
  • Finely chop the olives.
  • Rinse and peel the potatoes then slice them into small strips. Do not rinse again after slicing or you will lose the starch.
  • Melt the butter with the olive oil in the frying pan and fry the potato and asparagus strips and the chopped olive until they form a crisp whole. Season with salt and pepper.
  • Arrange the slice of TRENDITION lean ham with onion on top and cut in the desired form.


  • Arrange the potato terrine and finish off with the green asparagus tips and some olive tapenade.

TIP Olive tapenade


  • 250 g pitted black olives
  • 20 g fine capers
  • 4 marinated anchovies
  • 2 cloves crushed garlic
  • 10 cl Spanish olive oil.


  • Put everything in a blender and blend until reaching the desired consistency.
  • Season to taste with salt and pepper.

Products with this recipe

©2012 Gold Meat

Industrieweg 6
3550 Heusden Zolder

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