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Goose Pork

A fresh ham stuffed with a bread and herb mixture, roasted, and served with rice croquettes and apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Thyme and sage match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Goose Pork

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the ham

  1. Score the skin of the fresh ham nicely.

  2. In a bowl, mix the bread, mushrooms, onion, parsley, thyme, sage, and butter until well combined.

  3. Make 5 or 6 pockets in the ham and stuff them tightly with the mixture.

  4. Tie string around the pockets to keep the stuffing in place.

  5. Season the ham with pepper and coarse sea salt, then dust with flour.

Roast the ham

  1. Place the ham in a roasting pan and bake in a 300°F (150°C) oven for 4 hours, basting frequently.

  2. Remove excess fat from the gravy and thicken if necessary.

Make the rice croquettes

  1. Cook rice in equal parts milk and water until done, then let it cool.

  2. Mix the cooled rice with beaten eggs, pepper, salt, mushroom water, and sugar.

  3. Form the rice mixture into croquettes, coat in beaten egg, then breadcrumbs.

  4. Fry the croquettes until light brown.

Serve

  1. Serve the ham with apple sauce and the rice croquettes.

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. Thyme + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Fresh ham
Forms the main roast, and its fat and skin baste and flavour the meat as it cooks.
Bread
Soaks up juices in the stuffing, keeping it moist and tender inside the pockets.
Eggs
Bind the rice mixture so the croquettes hold their shape, and set when cooked.
Butter
Adds fat and richness to the stuffing and helps it brown.
Rice
Forms the body of the croquettes, giving a soft, creamy interior.

The step that matters

Remove excess fat from the gravy and thicken if necessary. Fat from a long roast can make gravy greasy and thin. Skimming the fat and then thickening lets the pan juices gain body and a smooth, rich texture.

Swap the onion

How well each one fits the dish's main ingredients (ham, bread, mushroom, parsley, thyme, sage, butter):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against ham, bread, mushroom, parsley, thyme, sage, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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