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Broiled Ham

Broiled ham is sliced and grilled until browned, then cooled in water and reheated, served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Broiled Ham

Why it works: Ham and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Broiled Ham

Ingredients

Directions

Prepare

  1. Cut the ham into medium-thick slices.

Broil

  1. Place the slices on a hot grill and broil until the fat flows out and the meat is slightly browned.

  2. Using a knife and fork, transfer the ham to a pan of cold water.

  3. Return the ham to the grill and repeat the process several times until done.

Serve

  1. Serve on a hot platter with a few lumps of butter.

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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Ham
Is the main cooked component, browning and releasing fat under the grill as it cooks.
Butter
Adds richness and moisture to the finished ham as it melts over the hot slices.

The step that matters

Repeating the broil and cold-water step. Alternating heat with a quick dip in cold water is meant to firm and cook the meat gradually while letting fat run out. Cooking too long in one go can dry the ham, so each round should be checked for doneness.

“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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