Since we are at this point unable to get the celebrated smoked ham of Hunan in the United States, we have found some good substitutes: smoked ham hock, Canadian bacon, picnic ham, smoked pork shoulder, or lean American bacon. I have fooled a lot of Chinese friends into thinking they are eating smoked Hunan ham by steaming a slab of American bacon for an hour and then slicing it. In Hunan ham hock is a precious meat, because it has very little fat and has a wonderful taste.
Cut into 1" pieces.
Place the ham hocks in a pot. Cover with water and bring water to a boil. Reduce heat and simmer for 1 hour or until you can separate the meat and bone with a fork. Remove the ham hocks from water and allow them to cool. Remove the bones and slice meat into 1" slices.
Heat a wok for 1 minute over high heat. Add oil. When oil is smoking hot, add black beans and garlic and mash them together.
Stir in the ham-hock slices. Add green pepper, soy sauce, hot red pepper powder, and chicken broth, and stir continuously until blended. Add scallions and salt. Served hot, it is delicious.