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Roast Ham with Champagne Sauce

A whole baked ham served with a champagne sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Ham and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,314 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roast Ham with Champagne Sauce

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.

Roast the ham

  1. Preheat the oven to 400°F (200°C).

  2. Place the whole baked ham in the oven for 15 minutes to heat the outside fat.

  3. Remove the ham to a hot platter.

Serve

  1. Garnish the bone with a paper ruffle.

  2. Serve with champagne sauce.

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 + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Ham + champagnetop 24% of all pairs
    Smell alikemoderate
    Cooked together45 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Champagne + saucetop 32% of all pairs
    Smell alikelow
    Cooked together59 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Baked ham
Is the main dish; the brief warming in the oven heats its outside fat.
Champagne sauce
Adds a flavourful, moistening accompaniment served alongside the ham.

“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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