Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓
Potted Ham
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
Soak the ham for 12 hours.
Wipe the ham dry.
Trim the ham.
Wrap the ham in coarse paste.
Bake and cool
Bake the ham at 300°F (150°C) until tender.
Remove the crust and rind from the ham.
Let the ham cool completely.
Weigh the lean ham after removing skin and fiber.
Make the potted meat
Mince the ham and veal finely with a sharp knife.
Pound the minced meat into a smooth paste in a large mortar, gradually adding the butter.
Mix in the mace, grated nutmeg, and cayenne pepper once mostly beaten.
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.
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Mace + nutmegtop 4% of all pairsSmell alikemoderateCooked together6,557 recipes
Shared aroma: myristicin (spice, warm).
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Nutmeg + peppertop 7% of all pairsSmell alikestrongCooked together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Ham + vealtop 15% of all pairsSmell alikelowCooked together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Mace + peppertop 16% of all pairsSmell alikelowCooked together12,257 recipes
Shared aroma: myristicin (spice, warm).
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Butter + nutmegtop 16% of all pairsSmell alikemoderateCooked together24,377 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Mace and pepper barely smell alike, yet cooks put them together in 12,257 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
- Ham
- Provides the main meaty flavor and the body of the potted mixture.
- Roast veal
- Adds a soft, fine texture that helps the minced meat blend into a smooth paste.
- Butter
- Adds richness and fat that carries the flavor and helps bind the pounded meat into a smooth paste.
- Mace
- Adds a warm, aromatic spice flavor to the meat.
- Nutmeg
- Adds a warm, aromatic spice flavor that complements the ham.
- Cayenne pepper
- Adds gentle heat that sharpens the flavor of the rich meat and butter.
The step that matters
Pound the meat into a smooth paste while adding the butter gradually. Adding butter slowly lets the fat emulsify evenly with the minced meat. Dumping it in at once can leave greasy, uneven pieces instead of a smooth, spreadable paste.
Swap the mace
How well each one fits the dish's main ingredients (ham, veal, butter, nutmeg, pepper):
- Parsleyfits better
- Clovefits better
- Marjoramfits better
- Macethe original
Fit is the average pairing score against ham, veal, butter, nutmeg, pepper. 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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