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Baked Ham H

A ham glazed with mustard, vinegar, sugar, and stock, baked until well glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked Ham H

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

Prepare the ham

  1. Cook the ham in water until tender, then lift it out and remove the skin.

  2. Stick the ham with cloves and place it in a roasting pan.

Make the glaze

  1. Mix the mustard, vinegar, sugar, and stock in a bowl.

  2. Pour the mixture around the ham in the pan.

Bake and baste

  1. Bake in a hot oven (400°F / 200°C) until well glazed.

  2. Baste every 5 minutes with the liquid in the pan.

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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Ham + mustardtop 14% of all pairs
    Smell alikelow
    Cooked together747 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Mustard + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Ham + vinegartop 22% of all pairs
    Smell alikemoderate
    Cooked together737 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

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

What each ingredient does

Ham
Provides the main meat, which is cooked until tender before glazing.
Mustard
Adds sharp flavor that balances the sweetness of the glaze.
Vinegar
Adds acidity that brightens the glaze and cuts the richness of the ham.
Sugar
Sweetens the glaze and helps it brown and caramelize in the oven.
Stock
Adds moisture and savory flavor to the glaze and pan liquid for basting.

The step that matters

Basting with the pan liquid. Basting every 5 minutes keeps the surface moist and lets the sugars in the glaze build a shiny, well-browned coating. Letting the liquid dry out can leave the glaze dull or scorched.

“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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