Mi Tse Ho-Tui

An elegant dish from China, Mi Tse Ho-Tui (mee tz’ hoh-tway) is not difficult to prepare and makes an impressive main dish for a dinner party. Serve with sweet potatoes and sautced courgettes .

1 x

3 lb. middle leg of gammon, washed, soaked in cold water overnight and drained

2 tablespoons sugar mixed with

4 tablespoons water

2 tablespoons clear honey

2 tablespoons sherry

2 teaspoons cherry brandy

2 teaspoons cornflour dissolved in

3 tablespoons water

Half fill the lower part of a large steamer with boiling water. Place the gammon in the upper part and place the steamer over moderate heat. Steam the gammon for 2j hours.

Remove the steamer from the heat and, using large spoons, remove the gammon from the pan. Set the gammon aside until it is cool enough to handle.

When the gammon is cool enough to handle, with a sharp knife cut it into .{-inch thick slices. Arrange the slices decoratively on a heatproof serving dish.

To make the sauce, combine all the sauce ingredients in a small saucepan. Place the pan over moderate heat and bring the mixture to the boil, stirring constantly. Remove the pan from the heat and pour the sauce evenly over the gammon slices.

Place the serving dish in the top part of the steamer and return the steamer to moderate heat. Steam the meat and sauce for 3 minutes.

Remove the steamer from the heat. Remove the serving dish from the steamer and serve at once – the dish should be brought to the table wreathed in clouds of steam.