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 the ham
Cut the ham into thin slices.
Soak the ham in hot water.
Dry the ham with a cloth before broiling.
Broil and serve
Broil the slices quickly on a grill over hot coals.
Fry the eggs in equal parts lard and butter.
Place an egg on each slice of ham.
Serve.
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.
-
Ham + buttertop 16% of all pairsSmell alikemoderateCooked together5,475 recipes
Shared aroma: trans-2-decenal (waxy, orange).
-
Ham + eggtop 17% of all pairsSmell alikemoderateCooked together4,526 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ham
- Is the main dish, cooked by broiling to brown its surface and warm it through.
- Eggs
- Are fried and placed on the ham, adding richness and protein to each serving.
- Lard
- Fries the eggs, adding fat that carries flavour and helps the eggs brown.
- Butter
- Mixed with lard for frying the eggs, adding flavour and browning.
The step that matters
Dry the ham with a cloth before broiling.. Surface moisture must be removed first, because water on the meat slows browning and can cause steaming instead of a seared, browned surface on the grill.
“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.
More broiled ham recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.