Instructions: 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.

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