HONEY-CITRUS KING SUE BONE-IN HAM

For 2kg King Sue Chinese Bone-in Ham (raw)

Cooking Liquid:

Ingredients:

1 cup sugar 1 1/2 crushed pineapple 2 1/2 cups freshly squeezed orange juice 2 cups 7-Up 1/2 cup rum 3 tbsp. bay leaves 2 tbsp. crushed garlic 1 tbsp. whole black pepper 1 tbsp. lemon zest 1 tbsp. orange zest 1 tbsp. lime zest 1 1/2 cup honey 1/2 cup orange marmalade juice of 2 lemons juice of 1 lime

Procedure:

1. Remove ham from packaging. 2. Carefully scrape the starch covering the ham. Wash completely.

3. Place ham in a pan. Cover with enough water and set aside for four hours. Every hour, change the water of the ham. This is done to remove the excess salt. Note: Do not soak overnight.

Cooking instructions:

1. Place the ham in a pan with approximately 3 liters of water or enough to cover the ham, with skin facing down.

2. Slowly bring to a boil, skimming away any foam that forms on top. Gently simmer for 30 minutes. Drain and discard the water.

3. Mix all the ingredients of the cooking liquid in to the pan. Add 6 cups of water, then place the ham with the skin facing up as not to stick on the pan.

4. Bring to a boil and once it reaches the boiling point, reduce the heat. Simmer until fully cooked.

5. One indication that the ham is cooked is when you can easily pull the fork back out. Another indication is when the meat starts to separate from the bone as well as the skin with meat. Be careful not to overcook as it will fall apart.

6. Remove the ham from heat. Marinate in the cooking liquid for a minimum of 12 hours.

7. For better presentation, remove the skin and place brown sugar on top and torch the ham until it caramelizes.