Braised Fresh Ham With Rock Sugar, Sichuan Style

4 lb Fresh uncured ham; boneless
3 1/2 oz Pork bones
10 c Pork stock
4 tb Rice wine
1 tb Fresh ginger; sliced
1 tb Scallions; chopped 3 1/2 oz Rock sugar
1 oz Brown sugar
2 ts Salt; or to taste

Wash the ham and the bones and place in a large wok with bones under the ham. Add the stock and bring to a boil over high heat. Skim the foam from the surface and add the rice wine, ginger slices, scallions, sugars, and salt. Simmer, tightly covered, over low heat until the ham is tender. Discard the bones and place the ham in a serving dish.

Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve.

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