180 minutes
Indulge in the essence of Hunan cuisine with this succulent ham, delicately sweetened by the time-honored method of steaming with rock sugar. The result is a 'clean sweetness' that perfectly complements the rich, savory flavor of the salt-cured ham. Drizzle the luscious syrup over the ham and serve with fluffy steamed buns for a traditional experience.
Salt-Cured Ham Slab, Prepped as per reference
0 lb
0 oz
cups
1. Sweet Assembly
Place the ham in a 9-inch cake pan. Nestle the rock sugar pieces beneath, atop, and around the ham. Pour the water into the pan to provide the necessary moisture for steaming.
2. Steaming Process
Set the cake pan within a steamer. Secure the lid to trap the steam and set over medium heat. Steam vigorously for 2 hours and 30 minutes. Every half hour, carefully turn the ham to ensure even cooking, and baste it generously with the sweet liquid forming in the pan. Keep an eye on the water level in the steamer, replenishing as needed to avoid running dry.
3. Cooling Down
After the full steaming time has elapsed, switch off the heat. Carefully remove the cake pan from the steamer and set aside, allowing the ham to return to room temperature.
. The traditional recipe may call for certain spices like star anise or cinnamon. Consider using Szechuan peppercorns for a numbing effect, cardamom for a floral note, or a touch of five-spice powder for a complex flavor profile.
. The glaze can be tweaked by introducing new elements like soy sauce for umami depth, hoisin sauce for a sweet and savory profile, or oyster sauce for a richer taste.
. Instead of using honey, try a different sweetener such as maple syrup for a deeper, woodsy flavor, or molasses for a robust, bittersweet taste. These sweeteners can add a new dimension to your dish.
. Before serving, sprinkle the top of the ham with toasted sesame seeds, crushed peanuts, or crispy shallots for added texture and flavor.
. While the traditional recipe may use a specific cut of ham, you could try a different cut for variation in texture, or choose a smoked ham for a more intense flavor.
Choose a high-quality, bone-in ham with a good fat cap to ensure a flavorful and moist result.
Use a proper steaming setup and maintain a steady simmer, ensuring the ham does not dry out and reaches an internal temperature of 140°F (60°C).
Use fresh, high-quality sauce ingredients and adjust seasoning to achieve the characteristic Hunan balance of sweet and savory.
Marinate the ham for several hours or overnight to enhance flavor penetration.
Allow the ham to rest for 10-15 minutes post-steaming for optimal juice distribution and tenderness.
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