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Baked Ham

A ham baked with a rye meal paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Ham and rye work together. They rank in the top 37% of all ingredient pairs, and cooks put them together in 7 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Baked Ham

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the ham in cold water for 24 hours.

  2. Wipe and scrape the ham clean.

Coat and bake

  1. Mix rye meal and water to make a stiff paste.

  2. Cover the ham entirely with the paste.

  3. Bake in a 350°F (175°C) oven for 6 hours.

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 + ryetop 37% of all pairs
    Smell alikelow
    Cooked together7 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

What each ingredient does

Ham
Provides the meat that is slowly cooked and seasoned by the soaking and paste coating.
Rye meal
Forms a stiff paste that encloses the ham, shielding its surface during long baking.
Water
Mixes with the rye meal to form the paste that coats and protects the ham.

The step that matters

Covering the ham entirely with the paste. Any bare patches leave meat exposed to dry heat over a long bake, so the surface can dry out or scorch. A complete, even coat keeps moisture inside the ham.

“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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