Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓
Potted Ham
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the ham
Soak the ham for 12 hours, then wipe it dry and trim it.
Wrap the ham in coarse paste and bake at 300°F (150°C) until tender.
Remove the crust and rind, then let the ham cool completely.
Make the potted ham
Weigh the lean ham and for each pound, prepare 6 ounces of cold roast veal.
Mince the veal finely with a sharp knife.
In a large mortar, pound the veal with 8 ounces of butter, adding it gradually.
Once three parts are beaten, add 1 teaspoon of mace, grated nutmeg, and ⅓ teaspoon of cayenne pepper.
Mix well, ensuring the meat is seasoned evenly.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Mace + nutmegtop 4% of all pairsSmell alikemoderateCooked together6,557 recipes
Shared aroma: myristicin (spice, warm).
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Nutmeg + peppertop 7% of all pairsSmell alikestrongCooked together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Ham + vealtop 15% of all pairsSmell alikelowCooked together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Mace + peppertop 16% of all pairsSmell alikelowCooked together12,257 recipes
Shared aroma: myristicin (spice, warm).
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Butter + nutmegtop 16% of all pairsSmell alikemoderateCooked together24,377 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ham
- Provides the main meaty body and flavour of the potted mixture.
- Fresh butter
- Adds richness and moisture, helping the pounded meat become smooth and spreadable.
- Cold roast veal
- Adds a fine, tender texture that blends with the butter into a smooth paste.
- Mace
- Adds a warm, aromatic spice flavour to the meat.
- Nutmeg
- Adds a warm, aromatic spice flavour that complements the mace.
- Cayenne pepper
- Adds a gentle heat that sharpens the seasoning.
The step that matters
Pounding the veal with butter. Adding the butter gradually while pounding lets it emulsify evenly into the meat, so the paste becomes smooth rather than greasy or lumpy.
Swap the mace
How well each one fits the dish's main ingredients (ham, butter, veal, nutmeg, pepper):
- Parsleyfits better
- Clovefits better
- Marjoramfits better
- Macethe original
Fit is the average pairing score against ham, butter, veal, nutmeg, pepper. 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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