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Baked Ham

A ham baked in a thick flour batter, then cooled and sliced.

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 Ham

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and scrape the ham thoroughly.

  2. Make a thick, stiff batter with the flour.

  3. Cover the ham completely with the batter.

  4. Place the ham in a baking pan raised on three muffin rings.

Bake and serve

  1. Bake for 15 minutes per pound in a 400°F (200°C) oven.

  2. Once done, peel off the crust and skin.

  3. Allow the ham to cool, then slice it thinly.

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

Flour
Forms a thick, stiff batter crust that encloses the ham and protects it during baking.
Ham
Serves as the main cut of meat, which the batter crust surrounds while it cooks.

The step that matters

Covering the ham completely with the batter. Any gaps let the meat dry out and scorch in the oven. A thick, unbroken flour crust seals in moisture so the ham cooks gently inside.

“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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