Ingredients:

500 g Jinhua Ham, 80 g crystal sugar, light broth, 70 g lard, 50 g lotus seeds, 50 g honey, 25 g pine nuts, 15 g starch, 3 g preserved osmanthus flowers

Method: 1. Slice the ham, skin side down. Score the meat into small cubes, cutting about half way down into the fat;

2. Put the meat in a bowl, skin side down. Add water to cover. Steam for two and a half hours. Remove the excess liquid.

3. Add the crystal sugar and 500 ml light broth. Steam for one hour.

4. Add the lotus seeds and steam for 30 minutes.

5. Pre-heat a pan to a high temperature. Cook the lard until it is about half melted, add the pine nuts and stir-fry until golden. Remove from the pan and put aside.

6. Return the pan to a high heat. Add more broth and the honey, and bring to the boil. Make a mixture of starch, water, and sweet osmanthus flowers and pour over the braised ham. Sprinkle over the deep fried pine nuts and serve.