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Ham Broiled

Broiled ham slices cooked over a hot grill or broiler until browned.

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

Ham Broiled

Ingredients

Directions

Prepare

  1. Preheat the broiler.

  2. Trim excess fat.

  3. Alternatively, cut the ham into thin slices.

Broil and serve

  1. Lay the ham slices on the broiler.

  2. Place the slices on a hot grill.

  3. Broil until the fat flows and the meat is slightly browned.

  4. Turn the ham slices often until well browned.

  5. Remove from the grill with a knife and fork.

  6. Drop the ham into cold water.

  7. Return to the grill.

  8. Repeat until the ham is done.

  9. Place on a hot platter.

  10. Add a few lumps of butter.

  11. Serve immediately.

  12. Serve immediately.

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 + 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
Provides the meat that browns and crisps under direct heat while staying tender inside.
Butter
Adds richness and a moist, glossy finish to the hot ham.

The step that matters

Turning the ham often while broiling. Frequent turning keeps the surface from scorching before the interior is done, giving even browning rather than burnt edges and a dry, tough centre.

“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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