Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Ham

  2. 8 Scallions

  3. 3 tablespoons 45ml Peanut oil

  4. 8 Fresh ginger

  5. 4 Garlic clove

  6. Braising Liquid

  7. 5 cups 1185ml Hot water

  8. 1 cup 237ml Dark soy sauce

  9. 1 cup 237ml Dry sherry

  10. 3 tablespoons 45ml Szechuan peppercorn

  11. 6 tablespoons 90ml Sugar

  12. 4 Star anise

  13. 2 Cinnamon

  14. 2 teaspoons 10ml Five-spice powder

  15. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. DRY THE HAM THOROUGHLY with paper towels. Cut the scallions into 3-inch segments. Choose a heavy casserole or pot, large enough to hold the ham comfortably. Heat the pot and then add the oil, ginger, garlic and scallions, and stir-fry in the pot for 2 minutes.

  2. Push the aromatics to the side and brown the ham on each side until it has some color, 10 to 15 minutes. Pour off the oil. Add all the braising liquid ingredients to the pot and bring the mixture to a boil.

  3. Turn the heat down to a simmer, cover tightly and cook for about 4 1/2 hours, turning the ham from time to time. When the ham is tender, remove it gently with a large spatula. The meat should be literally falling apart. Place it on a serving platter.

  4. Strain the sauce, skim off any surface fat, and reduce the liquid until it is slightly thick. Pour this over the ham and serve.


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