📝 About This Recipe
Hailing from the high altitudes of Yunnan, Xuanwei Ham is one of China's most prestigious cured meats, celebrated for its rose-red hue and intense, savory umami. This classic preparation balances the ham's natural saltiness with the delicate sweetness of honey and the earthy crunch of lotus seeds. It is a centerpiece dish that showcases the 'Rose of Yunnan' in its most elegant and aromatic form.
🥗 Ingredients
Main Ingredients
- 500 grams Xuanwei Ham (center-cut 'heart' of the ham, skin removed)
- 100 grams Dried Lotus Seeds (soaked in water for 4 hours and cored)
- 30 grams Rock Sugar (crushed into small pieces)
The Steaming Liquid
- 3 tablespoons Shaoxing Rice Wine (high quality)
- 5 slices Ginger (fresh)
- 2 stalks Scallions (cut into 3-inch lengths)
- 1/2 cup Water (to help dissolve sugar)
The Honey Glaze
- 4 tablespoons Wildflower Honey (Yunnan honey preferred)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water for slurry)
- 1/4 cup Steaming Juices (reserved from the steaming plate)
Garnish
- 1 tablespoon Goji Berries (soaked in warm water to plump)
- 1 sprig Fresh Cilantro (for color)
👨🍳 Instructions
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1
Begin by cleaning the Xuanwei ham. Scrub the exterior with a stiff brush under warm running water to remove any surface mold or excess salt, then pat dry with paper towels.
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2
Place the ham in a pot of cold water. Bring to a boil and simmer for 10-15 minutes. This 'blanching' process tempers the intense saltiness of the cured meat.
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3
Remove the ham and let it cool slightly. Slice the ham into uniform rectangular pieces, approximately 2 inches long and 1/4 inch thick.
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4
In a deep, heat-proof ceramic bowl or plate, arrange the ham slices in a neat, overlapping circular pattern, leaving the center open for the lotus seeds.
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5
Fill the center of the ham ring with the pre-soaked and drained lotus seeds. Sprinkle the crushed rock sugar evenly over the ham and seeds.
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6
Drizzle the Shaoxing rice wine over the dish, and place the ginger slices and scallion stalks on top of the ham to infuse their aroma.
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7
Prepare your steamer. Bring water to a vigorous boil. Place the ham bowl inside, cover tightly, and steam over medium-high heat for 50-60 minutes until the ham is tender and the lotus seeds are soft and powdery.
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8
Carefully remove the bowl from the steamer. Discard the wilted ginger slices and scallions.
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9
Pour the accumulated juices from the steaming bowl into a small saucepan. You should have about 1/4 to 1/2 cup of liquid.
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10
Bring the liquid to a simmer over medium heat. Whisk in the honey until fully incorporated and smooth.
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11
Slowly stir in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens into a glossy, translucent glaze.
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12
Pour the hot honey glaze evenly over the steamed ham and lotus seeds. The glaze should coat the meat like a shimmering lacquer.
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13
Garnish with the plumped goji berries and a sprig of cilantro for a final pop of color.
💡 Chef's Tips
Always use the 'heart' or center-cut of the ham for steaming; the knuckle and bone-in areas are better suited for soups. If the ham is particularly aged (over 2 years), increase the initial boiling time to 20 minutes to further reduce salt. Ensure lotus seeds are fully cored; the green germ in the center is very bitter and will ruin the dish's balance. For an even more authentic texture, you can steam the ham twice: once alone, then once with the sugar and lotus seeds. Do not add extra salt to this dish; the ham provides all the seasoning necessary.
🍽️ Serving Suggestions
Serve with steamed 'Mantou' (Chinese buns) to soak up the sweet and savory honey glaze. Pairs beautifully with a high-mountain Yunnan Pu'er tea to cleanse the palate between bites. Accompany with a side of stir-fried pea shoots or 'You Mai Cai' to provide a fresh, green contrast. A chilled glass of off-dry Riesling complements the salt-honey profile of the dish perfectly. Serve as part of a traditional multi-course Chinese banquet alongside a mild fish dish.