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Boiled Ham

A ham boiled with vinegar, bay leaves, thyme, parsley, and powdered sugar, then baked with grated bread crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Boiled Ham

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the ham in cold water for 12 to 24 hours.

  2. Cover the ham with boiling water.

  3. Add vinegar, bay leaves, thyme, and parsley.

  4. Boil slowly for 2.5 hours.

  5. Remove the ham.

  6. Skim the liquid.

Glaze and bake

  1. Leave a ½ inch layer of fat.

  2. Trim off any blackened parts.

  3. Place the ham in a roasting pan, fat side up.

  4. Grate bread crust over the ham.

  5. Sprinkle with powdered sugar.

  6. Bake in a 400°F (200°C) oven for 30 minutes until browned.

Serve

  1. Serve cold.

  2. Slice the best parts.

  3. Use scraps for sandwiches or an omelet.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  4. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

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

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

What each ingredient does

Ham
Is the main cut, cooked gently in liquid until tender and then finished by browning.
Vinegar
Adds a sharp acidity that helps flavor the simmering liquid and the meat.
Powdered sugar
Melts and caramelizes in the oven, adding sweetness and helping the surface brown.
Bread crust
Grated crumbs toast on the surface, adding a crisp, golden browned crust.

The step that matters

Boil slowly for 2.5 hours. A gentle simmer cooks the ham through and keeps it tender and moist; a hard, rapid boil toughens the meat and can make the outside tough.

Swap the thyme

How well each one fits the dish's main ingredients (ham, vinegar, parsley, sugar, bread):

  1. Marjoramfits about as well
  2. Tarragonfits about as well
  3. Capersfits about as well
  4. Thymethe original

Fit is the average pairing score against ham, vinegar, parsley, sugar, bread. 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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