Braised Fresh Ham With Rock Sugar, Sichuan Style Recipe

• 4 lb Fresh uncured ham, boneless
• 3 1/2 ounce Pork bones
• 10 c. Pork stock
• 4 Tbsp. Rice wine
• 1 Tbsp. Fresh ginger, sliced
• 1 Tbsp. Scallions, minced
• 3 1/2 ounce Rock sugar
• 1 ounce Brown sugar
• 2 tsp Salt, or possibly to taste

1. 1.
2. Wash the ham and the bones and place in a large wok with bones under the ham.
3. Add in the stock and bring to a boil over high heat.
4. Skim the foam from the surface and add in the rice wine, ginger slices, scallions, sugars, and salt.
5. Simmer, tightly covered, over low heat till the ham is tender.
6. Throw away the bones and place the ham in a serving dish.
7. 2.
8. Bring the sauce back to a boil and reduce till thickened.
9. Pour over the ham and serve.

fresh uncured ham, bones, stock, rice wine, fresh ginger, scallions, sugar, brown sugar, salt

Taken from cookeatshare.com/recipes/braised-fresh-ham-with-rock-sugar-sichuan-style-90585 (may not work)