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