Name: Ham Omelet
Ingredients: 3 ounces lean cooked ham, chopped; 2 tablespoons half-glaze; Brown Sauce (for serving)

Why it works: Ham and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,314 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ham Omelet

Ingredients

3 ounces lean cooked ham, chopped
2 tablespoons half-glaze
Brown Sauce (for serving)

Directions

Prepare the filling

Stew the chopped ham in half-glaze for a few minutes.
Fry the ham in an omelet pan.

Assemble and serve

Place the ham on one side of the omelet.
Fold the omelet over the ham and transfer to a dish.
Serve with Brown Sauce.

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.

Ham + saucetop 22% of all pairs

Smell alikelow

Cooked together1,314 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Lean cooked ham: Provides the savory, meaty filling that forms the body of the omelet.
Half-glaze: Adds concentrated savory flavor and a little moisture to the ham.

“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.