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Potted Ham

A dish of finely chopped ham mixed with spices and clarified butter, pressed into small pots and kept cool.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Potted Ham

Why it works: Allspice and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,331 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Potted Ham

Ingredients

Directions

Prepare

  1. Chop the ham very fine.

  2. Pound the ham and fat in a mortar to a smooth paste.

  3. Gradually add the mace, allspice, nutmeg, and pepper, mixing thoroughly.

Pot and store

  1. Press the mixture into small pots.

  2. Pour a thin coating of clarified butter over the top.

  3. Keep in a cool place.

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. Allspice + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Lean boiled ham
Forms the main body of the paste and provides most of the meaty flavour.
Fat boiled ham
Adds richness and moisture, helping the pounded paste turn smooth and spreadable.
Clarified butter
Forms a thin sealing layer on top that helps keep air away from the ham.

The step that matters

Pounding the ham and fat to a smooth paste. Working the meat and fat together until smooth spreads the fat evenly through the lean meat, giving a uniform texture rather than a crumbly or greasy one.

Swap the mace

How well each one fits the dish's main ingredients (ham, allspice, nutmeg, pepper, butter):

  1. Clovefits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against ham, allspice, nutmeg, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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