Recipe - Braised Fresh Ham With Rock Sugar Sichuan Style

4 pound Fresh uncured ham; boneless
3 One half ounce Pork bones
10 cup Pork stock
4 tablespoon Rice wine
1 tablespoon Fresh ginger; cut or sliced up
1 tablespoon Scallions; chopped
3 One half ounce Rock sugar
1 ounce Brown sugar
2 teaspoon Salt; or to taste

1. Wash the ham and the bones and place in a large wok with bones under the
ham. Add the stock and bring to a boil over high heat. Skim the foam from
the surface and add the rice wine, ginger slices, scallions, sugars, and
salt. Simmer, tightly covered, over low heat until the ham is tender.
Discard the bones and place the ham in a serving dish.

2. Bring the sauce back to a boil and reduce until thickened. Pour over the
ham and serve.

busted by sooz
Posted to recipeludigest Volume 01 Number 227 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997