Entree: China – Yunnan – 宣威火腿 ➤ Xuānwēi huǒtuǐ (Air-cured, smoked Chinese ham from Xuanwei used for slicing or braising)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 whole Xuanwei ham, bone-in, approx. 2.5 lb (1.1 kg)
- 8 cups (1.9 L) water
- 1/4 cup (60 ml) Shaoxing wine
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) rock sugar or brown sugar
- 2 oz (55 g) fresh ginger, sliced
- 4 scallions, tied into a knot (approx. 4 oz / 115 g)
- 2 whole star anise
- 1 cinnamon stick (about 2 in / 5 cm)
- 1 lb (450 g) baby bok choy, halved lengthwise
- 8 oz (225 g) fresh shiitake mushrooms, stems removed and sliced
- 2 tbsp (30 ml) neutral oil (peanut or vegetable) for searing
- 1 tbsp (15 ml) toasted sesame oil, for finishing
- Steamed white rice, for serving

Instructions

1. Rinse the ham under cold water and pat dry. In a large pot, bring 8 cups (1.9 L) water to a boil and blanch the whole ham 3–5 minutes to remove surface salt and impurities; drain and discard blanching water.
2. Return the ham to the pot and add 8 cups (1.9 L) fresh water, Shaoxing wine, dark soy sauce, rock sugar, sliced ginger, scallion knots, star anise, and the cinnamon stick. Bring to a simmer, reduce heat to low, cover partially, and braise gently for 1.5–2 hours until the meat is tender but still holds together.
3. Remove the ham and let cool slightly. Reserve the braising liquid; skim off excess fat and keep warm. When cool enough to handle, slice the ham thinly against the grain for serving, or cut into 1/4–1/2 inch (6–12 mm) thick slices if you prefer.
4. Heat the neutral oil in a wide skillet or wok over medium-high heat. Working in batches, sear the ham slices 1–2 minutes per side until edges caramelize slightly; transfer to a warm plate.
5. In the same skillet, add a little more oil if needed and stir-fry the shiitake mushrooms 3–4 minutes until browned. Add the bok choy, a splash (about 1/4 cup / 60 ml) of the reserved braising liquid, and a pinch of salt if needed; cook until greens are tender but bright, about 2–3 minutes.
6. Return the ham to the skillet, toss gently with the mushrooms and bok choy, and spoon 1/4–1/2 cup (60–120 ml) of the braising liquid over everything to warm and glaze. Drizzle with toasted sesame oil, adjust seasoning, and remove from heat.
7. Serve the sliced braised Xuanwei ham immediately over steamed white rice, spooning pan juices over the top.