Braised Fresh Ham with Rock Sugar, Sichuan Style

4 lb (1,000 g) fresh, uncured ham, boneless
1 tbsp scallions, chopped
3 1/2 oz pork bones
3 1/2 oz (100 g) rock sugar
10 cups (2 litres plus 500 ml) pork stock
1 oz (25 g) brown sugar
4 tbsp (60 ml) rice wine
2 tsp salt, or to taste
1 tbsp fresh ginger, sliced

1. Wash the ham and the bones and place in a large work with bones under the ham. Add the stock and bring to a boil over high heat. Skim the foam from the surface and add the rice wine, ginger slices, scallions, sugars, and salt. Simmer, tightly covered, over low heat until the ham is tender. Discard the bones and place the ham in a serving dish.

2. Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve.