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Ham Roasted

A ham is deboned, stuffed, roasted, and served with bread crumbs and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Ham Roasted

Ingredients

Directions

Prepare

  1. Remove the bone from the ham and fill it with stuffing.

  2. Place the ham in a roasting pan with water.

Cook and finish

  1. Cook until tender, preferably boiling for two hours in a cloth before baking.

  2. Remove the skin and rub bread crumbs on top.

  3. Make a gravy using flour.

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

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

  2. Turkey + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Ham + turkeytop 15% of all pairs
    Smell alikelow
    Cooked together303 recipes

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

  4. Turkey + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and bread barely smell alike, yet cooks put them together in 10,383 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
Forms the main body of the dish and is the meat that is cooked until tender.
Stuffing
Fills the boned ham, adding flavour and moisture to the centre as it cooks.
Flour
Thickens the cooking juices into a gravy.
Bread crumbs
Form a crumb topping on the ham that helps it brown when baked.

The step that matters

Cook until tender. Ham cooked too hard or too fast becomes tough and dry. A gentle, long simmer in a cloth lets the connective tissue soften slowly while the meat stays moist.

“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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