50g dehearted steamed lotus seeds
1 green plum
2g sweet osmanthus
Clean the ham, cut into 12 cubes still attached to the skin, add cooking wine, crystal sugar and water and steam for 1 hour, pour out the syrup and repeat this step with new wine, sugar and water.
Add 25g of cooking, 25g of crystal sugar, lotus seeds and water, and steam again for 90 minutes.
Place the ham in a soup-plate with the skin up, circle with lotus seeds, decorate with the green plums and cherries.
Pour 50g water into a wok, add 25g crystal sugar and sieved syrup, thicken with cornstarch, pour over the ham cubes.