Honey-Glazed Cured Ham
About Honey-Glazed Cured Ham - Zhejiang Cuisine
Zhejiang cuisine has a long history, and honey ham is one of its representative dishes. It has a light and delicious taste and is finely made. It is good at stir-frying, steaming, simmering and stewing, fully embodying the cooking wisdom of Zhejiang cuisine.
Ingredients
- Jinhua cured ham 300g (cut thick slices)
- Honey 3 tbsp
- Rock sugar 20g
- Shaoxing wine 2 tbsp
- Ginger 10g (sliced)
- Scallions 3
Instructions
- 1. Cut Jinhua ham into thick slices.
- 2. Soak ham slices in water for 2 hours to reduce saltiness.
- 3. Arrange ham slices in a steaming dish.
- 4. Sprinkle with rock sugar and ginger.
- 5. Add Shaoxing wine.
- 6. Steam over high heat for 30 minutes.
- 7. Remove from steamer.
- 8. Brush with honey. The ham should be savory-sweet with a rich aroma.
Cultural Notes
Honey ham embodies the culinary essence of Zhejiang cuisine. Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. In Zhejiang, people are very particular about the selection of ingredients and the control of heat, and honey ham is the epitome of this ingenuity.