Glazed Hunan Ham
|Red dates/Black dates||4 Ounce|
|Water||4 Cup (64 tbs)|
|Ham||1 1⁄3 Pound (1 Package)|
|Rock sugar||1⁄2 Cup (8 tbs), crushed|
|Rice wine/Dry sherry||2 Tablespoon|
|Boiling water||8 Cup (128 tbs)|
|White bread slices||6|
Boil red dates in 4 cups water in a medium saucepan 20 minutes.
Drain well; set aside.
Cut ham into very thin 3" x 1-1/2" slices.
Overlap slices in a small baking dish.
Sprinkle half the rock sugar evenly on top of ham.
Arrange boiled dates on top of rock sugar.
Add wine, remaining rock sugar and lard or shortening.
Cover baking dish.
Pour 4 cups boiling water into a wok or a large pot.
Place baking dish on a steamer rack over boiling water.
Steam over high heat 2 hours, adding more boiling water as needed.
Remove glazed ham slices from baking dish.
Arrange overlapping on a plate.
Add water to cooking liquid to make 1 cup.
Bring to a boil in a small saucepan.
Dissolve cornstarch in 1 tablespoon water to make a paste.
Add cornstarch paste to boiling cooking liquid.
Stir until mixture thickens slightly.
Pour slowly over ham slices.
Cut crusts from bread.
Cut bread slices in half.
Place glazed ham slices between bread slices.
Arrange on a platter.