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Dessert

Jambon Marine a LA Sauce Robert

A large ham marinated for at least ten days, wrapped in buttered paper, slow‑cooked on a spit, then glazed and served with Sauce Robert.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Ham and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,314 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Jambon Marine a LA Sauce Robert

Ingredients

Directions

Prepare

  1. Trim the ham, removing the bone from the center and the shank, leaving the shank bone intact.

  2. Place the ham in a warm marinade for at least 10 days.

  3. On the day of cooking, remove the ham from the marinade and drain it well.

  4. Wrap the ham completely in the four sheets of buttered paper, stacking them on top of each other.

Cook and serve

  1. Cook the ham on a spit over low but steady heat for 3.5 hours.

  2. Twenty minutes before serving, remove the ham from the heat, unwrap it, place it on a platter, and glaze it in the oven.

  3. Serve the ham on a platter, garnished with a paper frill on the shank, alongside Sauce Robert.

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 + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fresh ham
Forms the main body of the dish, and its lean meat becomes tender and juicy during slow cooking.
Buttered paper
Wraps the ham so it cooks gently and keeps its moisture while the buttered layers help protect the surface.

The step that matters

Cooking the ham over low, steady heat. Low, steady heat lets the connective tissue soften gradually, keeping the meat tender and juicy. Higher heat would dry out the outside before the centre is cooked through.

“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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