Ingredients
750 g (about 1.6 lbs) of cooked ham from the center cut, 50 g (about 1.8 oz) each of sugar-candied lotus seeds and pine nuts.
Seasonings
75 g (about 2.6 oz) vegetable oil (25 g or about 0.9 oz will be absorbed), 20 g (about 0.7 oz) honey, 15 g (about 0.5 oz) each of fine salt and rock sugar, 12 g (about 0.4 oz) MSG, 10 g (about 0.35 oz) water starch, 5 g (about 0.2 oz) osmanthus sugar.
Instructions
1. Trim the ham into a large square block, place it skin-side down on a cutting board, and score it into small cubes, cutting to about halfway through the fat layer while keeping the skin and meat attached. Place it skin-side down in a bowl, add water, and steam for 2 hours and 30 minutes. Remove, replace the water with clear broth, add rock sugar, and steam for another hour. Remove, add lotus seeds, and steam for 30 more minutes. Remove, drain the cooking liquid, and transfer to a serving plate.
2. Heat the wok over high heat, add oil and heat to 350°F (175°C), then briefly fry the pine nuts until golden brown, remove and set aside.
3. Return the pot to the heat, pour in the braising liquid, add honey and bring to a boil, thicken with a cornstarch slurry, stir in sweet osmanthus, then pour over the ham square and sprinkle with pine nuts. This dish has a deep red color, fragrant honey sauce, a sweet and savory flavor, with tender, succulent ham.