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Baked Ham

A ham wrapped in oats, boiled, then baked with a flour and water batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oats and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,169 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked Ham

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and clean the ham.

  2. Wrap the ham in a bundle of oats.

  3. Boil the ham until fully cooked.

  4. Remove the ham from the pot and skin it.

Make the batter and bake

  1. Place two flat sticks in the bottom of a baking pan and lay the ham on top.

  2. Make a batter by mixing flour and water.

  3. Spread the batter over the ham.

  4. Bake the ham at 350°F (175°C) for 1.5 to 2 hours.

Finish and serve

  1. Remove the batter and dress the ham before serving.

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. Oats + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together3,169 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Ham + oatstop 25% of all pairs
    Smell alikemoderate
    Cooked together35 recipes

    Shared aroma: 2-octenal (fatty, green).

  3. 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

Ham
Provides the main meat, which is cooked through by boiling and then baking.
Flour
Forms the batter coating that sets and browns over the ham as it bakes.
Water
Hydrates the flour into a spreadable batter and adds moisture during baking.

The step that matters

Boil the ham until fully cooked. The ham must be cooked through before baking, because the oven stage mainly sets and browns the coating. Undercooked meat can carry foodborne bacteria, so the interior should be fully cooked at this point.

“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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