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Baked Ham

A ham baked after boiling, coated with brown sugar and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Baked Ham

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the ham

  1. Soak the ham for 1 hour.

  2. Scrub it well with a stiff brush.

  3. Boil the ham in water to cover for 5 hours, changing the water twice.

  4. Peel off the skin.

Glaze and bake

  1. Rub the ham with brown sugar.

  2. Cover the ham with bread crumbs.

  3. Bake at 350°F (175°C) for 30 minutes.

Serve

  1. Serve hot for dinner.

  2. Serve cold as long as it lasts.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Ham + sugartop 33% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ham
The main cut of meat, which forms the body and flavor of the dish.
Brown sugar
Adds sweetness and helps the surface brown during baking.
Bread crumbs
Forms a coating that gives the baked surface a crisp, textured crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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