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Broiled Ham

Broiled ham served with melted butter and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Ham

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

  1. Soak the ham overnight.

  2. Boil the ham briefly to soften it.

  3. Wipe the grill clean.

  4. Heat the grill.

  5. Place the sliced ham on the grill.

Broil and serve

  1. Broil both sides until brown, then turn the ham over.

  2. Transfer the ham to a hot dish with melted butter seasoned with pepper.

  3. Coat both sides with butter.

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.

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.

  1. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

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

What each ingredient does

Ham
Forms the main dish, and broiling browns its surface while the interior heats through.
Butter
Adds fat and moisture, and coats the ham to keep its surface from drying out.

The step that matters

Broil both sides until brown. Direct high heat browns the surface through the Maillard reaction, which builds savory flavor. The ham has already been soaked and boiled, so overcooking will dry it out, and turning it helps both sides brown evenly.

“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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