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Baked Haivi

A ham coated in flour paste and baked with rings to keep it elevated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Ham and flour are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 2,516 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Baked Haivi

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Make a thick paste of flour and cover the ham, including the bone.

  2. Place two muffin rings or any object to keep the ham an inch above the bottom of the pan.

  3. Ensure the oven is hot when placing the ham inside.

Bake

  1. Bake in a preheated oven at 400°F (200°C).

  2. Cook for 15 minutes per pound for a small ham, or 20 minutes per pound for a large ham.

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 + flourtop 33% of all pairs
    Smell alikelow
    Cooked together2,516 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Ham
Is the main cut being cooked, so its size sets the cooking time.
Flour
Forms a thick paste coating that shields the ham and helps keep it moist while baking.

The step that matters

Ensure the oven is hot when placing the ham inside. Starting the ham in a fully preheated oven gives the surface a quick start on heating, which helps limit moisture loss and keeps the cooking time predictable.

“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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