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Deviled Ham Sandwiches

A sandwich with deviled ham paste spread between light bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Deviled Ham Sandwiches

Ingredients

Directions

Prepare the filling

  1. Pass the lean boiled ham and fat through a meat chopper twice until smooth.

  2. Mix the ground ham with melted butter and yellow custard pickle juice to form a paste.

  3. Store the mixture in a Mason jar in a cool place.

Assemble

  1. Spread the deviled ham paste between thin slices of light bread.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

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

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

What each ingredient does

Lean boiled ham
Provides the main meaty body and flavor of the spread.
Fat
Adds richness and a smoother, spreadable texture to the ham.
Melted butter
Adds fat and richness, helping bind the ground ham into a smooth paste.
Yellow custard pickle juice
Adds acidity and tang that brightens the savory ham flavor.
Light bread
Forms the sandwich structure that holds the paste.

The step that matters

Grinding the ham and fat until smooth. Passing the ham and fat through the chopper twice breaks them into a fine texture, so the paste spreads evenly and does not stay coarse or crumbly.

“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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