White-Cut Fresh Ham


Preparation info
  • The ham will serve up to


    as a main course
    Appears in

    By Irene Kuo

    Published 1977

    • About

    Before China had refrigerators and manufactured ice, the congealing of the white-cut’s juices was done by submerging the meat in a bucket of icy well water, itself lowered halfway down into the well. The meat is magnificent in texture and taste, the jelled juices acting as a network of concentrated flavor. The dip sauce and the seasonings, to be added by the individual, give the meat a piquant touch. This is a typical Chinese trait—whenever a main dish is plain and simple it is served with