Skip to main content
Main

Ham, Broiled or Grilled

A ham cooked slowly over low heat, optionally with potatoes, and grilled with fat for flavor.

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.

Cook

  1. For grilling, wipe the gridiron.

  2. Rub the gridiron with a bit of fat ham.

  3. Cook the ham gradually over low heat.

  4. Cook the ham gently for about eight minutes.

  5. 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 flavor; soaking softens it if it has become hard.
Fat ham
Greases the gridiron so the slices do not stick and can brown evenly.
Cold potatoes
Optional; they soak up drippings in the Dutch oven.

The step that matters

Cook the ham gently over low heat. Low, gradual heat warms the meat through and renders its fat slowly, while high heat would scorch the surface before the inside is tender.

“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