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Westphalia Ham

A cured and smoked ham from Westphalia, seasoned with salt, sugar, juniper, and other spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Ham and pepper are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,058 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Westphalia Ham

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Dry cure

  1. Cover the ham with dry salt for 24 hours.

Brine

  1. Boil the coarse sea salt, fine salt, saltpetre, moist sugar, sal prunella, pounded juniper berries, and socho in water until well mixed.

  2. Let the brine cool, then submerge the cleaned ham in it.

  3. Cover the ham with brine for nearly a month, turning it twice a week.

Finish and smoke

  1. After curing, wipe the ham with a dry cloth.

  2. Mix pounded pepper and bran, then rub it into the ham, focusing on the cavities.

  3. Hang the ham near a wood-burning chimney to smoke for 3 to 6 months.

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

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

  2. Sugar + peppertop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Ham + sugartop 33% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and pepper barely smell alike, yet cooks put them together in 19,401 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
Is the meat that is cured, seasoned and smoked into the finished product.
Saltpetre
Gives the cured meat its pink colour and helps preserve it during long curing.
Moist sugar
Balances the salt and adds a mild sweetness to the cure.
Fine common salt
Draws out moisture and seasons the ham while it cures.
Coarse sea salt
Draws out moisture and seasons the ham during the dry and brine curing.
Pounded juniper berries
Adds a resinous, aromatic flavour to the cure.

The step that matters

Turning the ham in the brine. The brine must reach every part of the ham, and turning it twice a week keeps the cure even. Uneven contact can leave spoiled or under-cured areas, so the ham should stay fully covered throughout the nearly month-long brine.

“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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