Why it works: Ham and oyster work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 360 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Boned Ham; Fine. Substitute for Turkey.
Ingredients
Directions
Prepare
Soak the ham overnight if it is very salty.
Remove the bone from the ham to keep the meat solid.
Fill and bake
Fill the cavity with your choice of dressing.
Bake the ham until heated through.
Serve
Serve hot or cold.
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.
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Ham + oystertop 13% of all pairsSmell alikemoderateCooked together360 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ham
- Provides the main meat and savory flavor, and its salt cures and seasons the dish.
- Dressing
- Fills the cavity, adding moisture and flavor to the meat as it heats.
The step that matters
Soaking the ham. A very salty ham can taste harsh when baked. Soaking draws out some surface salt, so the finished ham is seasoned more mildly.
“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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