Skip to main content
Main

Ham, Broiled or Grilled

A ham soaked in warm liquid, sliced, and slowly broiled or grilled over low heat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Ham, Broiled or Grilled

Ingredients

Directions

Prepare

  1. Soak the ham in warm milk or water if it is hard.

  2. Slice the ham evenly.

  3. Wipe the grill and rub it with a bit of fat ham before cooking.

Cook

  1. Cook the ham gradually over low heat for about eight minutes.

  2. If using a Dutch oven, reheat cold potatoes in the bottom to absorb drippings.

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. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Ham + milktop 23% of all pairs
    Smell alikemoderate
    Cooked together1,089 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Ham + potatotop 24% of all pairs
    Smell alikemoderate
    Cooked together127 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

Matured ham
Provides the main meat and savory flavor of the dish.
Fat ham
Greases the grill so the ham does not stick and can brown.

The step that matters

Cook the ham gradually over low heat. Low, gradual heat warms the ham through without tightening its proteins too quickly, which keeps it from drying out and turning tough.

“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.

More broiled ham recipes

and Eggs 6 See all 39 →

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes