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Baked Ham

A ham cooked by boiling, sugared, seasoned, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and mustard work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 747 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Baked 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.

Boil the ham

  1. Boil the ham in enough water to cover it.

  2. Add the brown sugar and boil for 3 hours, then skim the surface.

Glaze and bake

  1. Mix the dry mustard and sugar, then sprinkle over the fat side of the ham.

  2. Bake the ham at 400°F (200°C) for 30 minutes to 1 hour.

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 + mustardtop 14% of all pairs
    Smell alikelow
    Cooked together747 recipes

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

  2. Sugar + mustardtop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Ham + sugartop 33% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Ham
The main meat, which is cooked slowly in water and then browned under the glaze.
Brown sugar
Adds sweetness and helps the glaze caramelize and brown in the oven.
Dry mustard
Adds a sharp, savoury note that balances the sweetness of the sugars.
Sugar
Adds sweetness and helps the sprinkled coating brown in the oven.

The step that matters

Skim the surface while boiling. Foam and impurities rise to the surface during a long simmer. Leaving them in makes the cooking liquid cloudy and can add bitter, off flavours to 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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