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Stuffed Ham

Stuffed Ham is a ham filled with a mixture of meat, broth, crumbs, and seasoned, then coated with a brown sugar paste and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Stuffed Ham

Ingredients

Directions

Prepare the ham

  1. Boil the ham and remove the skin while hot.

  2. Pour ½ cup vinegar over the ham.

Stuff and coat

  1. Mix 2 cups chopped meat or chicken, ½ cup chicken broth, 1 cup cracker crumbs, salt, and pepper.

  2. Use a long skewer to make holes in the ham about 1 inch apart and fill them with the mixture.

  3. Make a paste with 1 cup brown sugar, ½ cup flour, and enough cream to make a soft paste, then rub it all over the ham.

Bake and serve

  1. Bake until brown, basting with 1 pint sherry.

  2. Once cold, slice thin and serve.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Ham
Forms the main body of the dish, carrying the stuffing and glaze.
Brown sugar
Adds sweetness and helps the surface brown during baking.
Cracker crumbs
Absorb liquid and bind the chopped meat into a moist stuffing.
Flour
Thickens the sugar and cream paste so it clings to the ham.
Chicken broth
Moistens the stuffing so it stays tender as it cooks.
Sherry
Adds aroma and flavour to the surface as it bastes the ham.

The step that matters

Bake until brown, basting with sherry. The sugar and flour paste browns and can scorch before the ham heats through. Regular basting keeps the surface moist and evenly coloured while the interior warms.

“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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