| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork & ham |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Fresh uncured ham; boneless |
| 3 1/2 |
oz |
Pork bones |
| 10 |
c |
Pork stock |
| 4 |
tb |
Rice wine |
| 1 |
tb |
Fresh ginger; sliced |
| 1 |
tb |
Scallions; chopped |
| 3 1/2 |
oz |
Rock sugar |
| 1 |
oz |
Brown sugar |
| 2 |
ts |
Salt; or to taste |
INSTRUCTIONS
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 recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
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