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Broiled Ham

Broiled ham prepared by boiling, drying, rolling, sautéing, and seasoning with butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Broiled Ham

Why it works: Ham and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Broiled Ham

Ingredients

Directions

Prepare the ham

  1. Place the thin slices of ham in boiling water for 15 minutes.

  2. Remove the ham and wipe it dry.

  3. Roll the ham slices with a rolling pin.

Cook and serve

  1. Cook the ham quickly in a hot skillet.

  2. Transfer to a heated dish and pour melted butter, pepper, and salt over it.

  3. Serve immediately.

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.

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.

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

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

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 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

Thinly sliced ham
Is the main protein; thin slices cook quickly and brown at the surface in a hot pan.
Melted butter
Adds fat and richness, carrying flavour over the ham's surface after cooking.

The step that matters

Cook the ham quickly in a hot skillet. A hot pan browns the surface of thin slices fast. If the pan is not hot enough or the ham stays too long, it dries out and turns tough instead of browning.

“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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