Roasted Yunnan Ham
Cook the Yunnan ham until done, skewer it on an iron fork, and repeatedly brush with egg-white batter until roasted golden. Slice and arrange on a plate—the skin turns crisp and the meat stays rich without being greasy.
Ingredients
Yunnan ham tip (scrubbed clean and boiled)
3000 g
Refined strong-gluten flour
150 g
Egg white
12 g
Fresh broad bean water-starch
500 g
Instructions
1
Step 1
Scrub the Yunnan ham clean. Wash it in warm water with a small pinch of alkaline powder to remove any rancid odor, then rinse twice in clean water. Place the ham in a stockpot and simmer for one hour until cooked through but still firm; remove and peel off the skin.
2
Step 2
Beat the egg, stir in the flour until smooth, then mix in the fresh broad bean water-starch to form a thick egg-white batter.
3
Step 3
Build up a vigorous chestnut-charcoal fire in a brazier. Skewer the Yunnan ham on an iron fork with the fatty side facing the heat. Once the ham is hot, dip a chicken-feather brush into the thick batter and brush a layer onto the ham, slowly roasting over the fire until the batter turns golden. Apply a second coat of batter and roast until golden, then a third coat and roast until golden. Slice the ham together with its batter crust into pieces about 3 fen (≈0.3 cm) thick. Repeat the brushing-and-roasting sequence three more times, slicing after each layer is golden, until the batter is used up. Finally, cut the sliced ham into rectangles 4 fen long by 3 fen wide and arrange them neatly on a serving plate.
