Why it works: Ham and carrot are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,918 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Ham, Boiled
Ingredients
Directions
Prepare
Soak the ham in cold water for 12 hours, changing the water occasionally.
Scrape, trim, and clean the ham.
Place the ham in a large kettle and cover it with cold water.
Simmer
Bring the water to a boil, then reduce to a simmer for about 4 hours or until tender, skimming off any scum.
Finish
Once done, remove the skin and let the ham drain.
Sprinkle raspings over the ham.
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.
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Ham + carrottop 21% of all pairsSmell alikelowCooked together1,918 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
- Its long simmer breaks down connective tissue, leaving the meat tender and easy to slice.
- Raspings
- Breadcrumb-like coating that adds a light crust and texture to the outside of the ham.
The step that matters
Simmer gently and skim off the scum. A rolling boil toughens the meat and churns fat and impurities into the liquid, so a low, steady simmer keeps the ham tender and the broth clearer.
“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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