1. Soak birds nest. 2. Bone squabs, leaving their shape and skin intact (see "How-to Section"). Rub birds, inside and out, with salt. 3. Stuff squabs with soaked birds nest and sew up securely or skewer. Place in a heatproof bowl; pour stock over. 4. Steam over low heat until squabs are tender (about 2 hours). See "How-to Section". 5. Mince smoked ham; sprinkle over the top. Serve squabs in their steaming bowl with stock. VARIATIONS: 1. For the whole birds nest, substitute 1/2 cup dried birds-nest chips. 2. Instead of boning squabs, score them along the backbone, but do not cut through bone. Steam birds cut-side up. Serve cut-side down. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.