Preparation info
  • About

    2 Pounds

    • Difficulty

      Easy

Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

This sweetened ham is created by steaming salt-cured ham with rock sugar. I use rock sugar instead of sugarcane sugar or brown sugar because it imparts a light, delicate sweetness—what the Chinese call a “clean sweetness.” This ham is a favorite in Hunan, where it is served with its sweet, syrupy sauce and accompanied by small steamed breads.

Ingredients

Method