4 lb. (1,000 g) fresh, uncured ham, boneless
1 tbsp scallions, chopped
3 1/2 oz pork bones
3 1/2 oz (100 g) rock sugar
10 cups (2 litres plus 500 ml) pork stock
1 oz (25 g) brown sugar
4 tbsp (60 ml) rice wine
2 tsp. salt, or to taste
1 tbsp fresh ginger, sliced
1. 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 e 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.
2. Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve.