| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | 3-lb fresh ham | |
| 2 | Scallion stalks | |
| 2 | Cloves garlic | |
| 3 | T | Brown sugar |
| 2 | T | Sherry |
| 1/4 | c | Soy sauce |
| 2 | c | Water |
| 1 | lb | Chestnuts |
INSTRUCTIONS
Trim off ham fat and place meat in a heavy pan. Cut scallion stalks in two; crush garlic and add along with sugar, sherry, sov sauce and water. Bring slowly to a boil, then simmer, covered, 1-1/2 hours, turning ham at half-hour intervals. Meanwhile, shell and blanch chestnuts (see HOW-TO SECTION). Add to ham and simmer, covered, 1 hour more, turning meat twice for even coloring. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 27.4mg
Sodium: 789.1mg
Potassium: 250.1mg
Carbohydrates: 18.8g
Fiber: 2.2g
Sugar: 9.4g
Protein: 8g