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Baked Ham — Corned

A ham soaked, coated in flour paste, baked, then crust removed and garnished with paper frill and bread raspings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Baked Ham — Corned

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the ham in water for 10 to 12 hours.

  2. Remove any rusty parts from underneath and dry the ham.

  3. Make a paste with flour and water, and cover the ham thickly with it.

Bake

  1. Place the ham in an earthen dish and bake in a 350°F (175°C) oven for 4 to 5 hours.

  2. Once done, carefully remove the crust and peel off the skin.

Garnish and serve

  1. Add a frill of cut paper around the knuckle and sprinkle bread raspings over the fat.

  2. Serve glazed with cut vegetables.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  2. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Ham + flourtop 33% of all pairs
    Smell alikelow
    Cooked together2,516 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and bread barely smell alike, yet cooks put them together in 10,383 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

Corned ham
Is the main meat, cooked slowly until tender and moist.
Flour
Forms a thick paste that encloses the ham and protects it while baking.

“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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