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To Brown a Boiled Ham

A method for browning a boiled ham using flour or cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Ham and flour are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 2,516 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

To Brown a Boiled Ham

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare and boil the ham as directed.

  2. Remove the skin and cool the ham in the water.

Brown and serve

  1. Place the ham in a roasting oven at 400°F (200°C).

  2. Bake until the outer surface of the fat begins to fry.

  3. Dredge thickly with flour or sprinkle evenly with fine cracker crumbs.

  4. Roast until the ham is a handsome brown.

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 + flourtop 33% of all pairs
    Smell alikelow
    Cooked together2,516 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

Boiled ham
Provides the main body of the dish, which is heated and browned in the oven.
Flour or fine cracker crumbs
Forms a coating that browns in the oven, giving the ham a crisp, golden surface.

The step that matters

Baking until the fat begins to fry. Browning depends on high dry heat acting on the sugars and proteins at the surface. If the coating or fat is not watched closely, it can darken too quickly or stay pale, so the ham should be checked as it roasts.

“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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