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Glazed Gammon with Parsley & Cider Sauce

When you want to do something different for Christmas, this glazed ham makes a wonderful alternative to turkey

By bbcgoodfood · From Open Recipes · 15 ingredients
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Why it works: Cider and parsley work together. They rank in the top 15% of all ingredient pairs, and 154 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Serves 12 - 16

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cider + parsleytop 15% of all pairs
    Aroma overlaplow
    Mentioned together154 recipes

    Shared aroma: linalool (floral, citrus).

  2. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  3. Cider + whiskytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together28 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Carrot + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together736 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Carrot + clovetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,916 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (cider, carrot, parsley, clove, orange, whisky, milk):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against cider, carrot, parsley, clove, orange, whisky, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).