Red-Simmered Fresh Ham and Chestnuts

1. Trim off ham fat and place meat in a heavy pan. Cut scallion stalks in two; crush garlic and add along with sugar, sherry, sov sauce and water. 2. Bring slowly to a boil, then simmer, covered, 1-1/2 hours, turning ham at half-hour intervals. 3. Meanwhile, shell and blanch chestnuts (see HOW-TO SECTION). Add to ham and simmer, covered, 1 hour more, turning meat twice for even coloring. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.