Skip to main content
Main

Rations of Bacon or Ham

Sliced bacon or ham rolled, skewered, and browned with bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 ↓

Rations of Bacon or Ham

Ingredients

Directions

Prepare

  1. Cut bacon or ham into slices no thicker than ¼ inch.

  2. For curling, cut slices about 2 inches long and roll them up.

  3. Skewer the rolled slices with a wire skewer.

Cook

  1. Cook in a Dutch oven or cheese toaster, turning until browned, about 8-10 minutes.

  2. For warming, sprinkle bread crumbs on cold slices and brown in a cheese toaster for 5 minutes.

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).

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

What each ingredient does

Bacon or ham slices
Fat renders and the meat browns, giving savory flavor and crisp edges.
Bread crumbs
Crumbs on cold slices brown in the toaster, adding a crisp, golden coating.

The step that matters

Turning until browned. Turning the slices lets fat render evenly and the surfaces brown without burning in spots. Uneven heat or leaving them still can scorch one side while the other stays pale and chewy.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes