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Ham with Iviadeira

A ham dish simmered with veal, carrots, parsley, spices, stock, and Madeira wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham with Iviadeira

Ingredients

Directions

Prepare the ham

  1. Soak the ham in water for 2 hours.

  2. Boil the ham for 2 hours, then trim it quickly.

Braise

  1. In a stew pan, layer the veal slices at the bottom.

  2. Add the chopped carrots and parsley, and season with spices.

  3. Pour the stock and Madeira over the ham.

  4. Boil for 2 hours, then strain and skim the fat off the sauce.

Serve

  1. Serve the ham hot with the sauce.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Ham + madeira winetop 17% of all pairs
    Smell alikelow
    Cooked together154 recipes
  5. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 that is cooked slowly until tender and carries the flavor of the dish.
Veal
Lies under the ham, adding meaty flavor and body to the braising liquid.
Madeira wine
Adds sweetness and aroma to the sauce as it reduces during the long simmer.
Rich stock
Provides the liquid that cooks the ham and becomes the base of the sauce.
Carrots
Release sweetness and aromatic depth into the braising liquid.

The step that matters

Skim the fat from the sauce. Fat rendered during the long boil floats on the surface and can make the sauce greasy and cloudy. Straining and skimming it off leaves a clean, glossy sauce.

Swap the parsley

How well each one fits the dish's main ingredients (ham, veal, carrot, madeira wine):

  1. Celeryfits about as well
  2. Parsleythe original
  3. Marjoramfits about as well
  4. Thymefits about as well

Fit is the average pairing score against ham, veal, carrot, madeira wine. Candidates are from the same food group and used in at least 100 recipes.

“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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