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Ham Garnished

Ham garnished with parsley, cut vegetables, and aspic jelly, served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and parsley are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,249 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham Garnished

Ingredients

Directions

Cook and dress

  1. Cook the ham over the fire until it is brown and crisp.

  2. Fasten a frill of white paper around the bone.

Garnish

  1. Garnish with parsley or cut vegetables.

  2. If serving hot, glaze the ham or carve the rind into an ornamental design.

  3. Place white paper around the knuckle.

  4. For cold ham, use aspic jelly as a garnish.

Store

  1. Preserve the skin to cover the ham when storing to retain moisture.

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 + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together3,249 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Ham
The main cut; browning and crisping its rind during cooking adds flavour and texture.
Aspic jelly
Sets into a clear gel that holds the garnish in place on cold ham.

The step that matters

Cook the ham over the fire until it is brown and crisp.. Browning develops rich, savoury flavour through the Maillard reaction, and the rind only turns crisp if it is cooked long enough at high heat. Undercooking leaves it pale and soft.

“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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