Instructions: 1. Soak birds nest.

2. Bone squabs, leaving their shape and skin intact (see "How-to Section").

Rub birds, inside and out, with salt.

3. Stuff squabs with soaked birds nest and sew up securely or skewer.

Place in a heatproof bowl; pour stock over.

4. Steam over low heat until squabs are tender (about 2 hours). See "How-to Section".

5. Mince smoked ham; sprinkle over the top. Serve squabs in their steaming bowl with stock. VARIATIONS:
1. For the whole birds nest, substitute 1/2 cup dried birds-nest chips.

2. Instead of boning squabs, score them along the backbone, but do not cut through bone. Steam birds cut-side up. Serve cut-side down.

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