Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6858513 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Red-cooked Ham

Pork

Red-cooked Ham
Ingredients:
3 to 6 pounds fresh ham, shoulder, or pork butt
1 cup dark soy sauce
1/2 cup sugar
2 Tablespoons rice wine or dry sherry
8 slices fresh ginger
2 scallions, tied in a knot
6 star anise
Preparation:
1. Bring four cups water to boil, blanch the meat for three to five minutes, then drain, rinse in cold water, and wipe dry with paper towels.
2. Bring one cup cold water and the soy sauce to the boil, put in the meat and all the other ingredients, cover the pot, then reduce to a simmer and cook for two hours and fifteen minutes. Turn the meat every half hour.
3. Remove the cover, bring back to the boil and boil and baste until there is about-quarter or half cup left. Be patient, this may take quarter of an hour or so.
4. Skim the fat, slice and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720