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Ham Toast

A toast topped with a creamy ham mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham Toast

Ingredients

Directions

Make the ham cream

  1. Scald the cream in a saucepan.

  2. Add the beaten egg yolk and stir until it thickens.

  3. Mix in the chopped ham and heat through.

Season and serve

  1. Season with salt and pepper, then serve over toast.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  2. Ham + creamtop 22% of all pairs
    Smell alikelow
    Cooked together1,370 recipes

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

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

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

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold boiled ham
Provides the savory meaty flavor that forms the body of the topping.
Egg yolk
Thickens the cream as it heats, giving the topping a smooth, set texture.
Cream
Adds richness and fat, and its moisture helps create a soft, spreadable topping.

The step that matters

Adding the egg yolk to the hot cream. Egg yolk thickens only gently with heat. If the cream is too hot or the yolk is added without stirring, it can curdle or scramble instead of becoming smooth. Stir constantly and heat gently.

“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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