A square of Jinhua ham, steamed several times with rock sugar and wine until tender and sweet, then glazed with honey and served with lotus seeds.
What makes it honey-glazed jinhua ham
A thick block from the best part of a Jinhua ham, skin scored.
Steamed repeatedly with rock sugar and wine, the salty juices discarded.
A honey glaze, often with lotus seeds or sweet osmanthus.
Where it comes from
Jinhua ham, from the hills south-west of Hangzhou, has been made for many centuries — stories tie it to the Song dynasty — and is one of China's most prized cured meats. Mìzhī huǒfāng is the grand banquet dish made from it, usually counted as a Hangzhou classic.
The ham is steamed more than once, the salty liquid poured off each time, so what remains is savoury and sweet at once. It's often eaten tucked into thin steamed buns.