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1
Place the dried abalone in a container of cold water and refrigerate for 3–5 days, changing the water twice daily. The abalone is sufficiently reconstituted when it has swollen notably and yields slightly under gentle pressure.
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2
Combine the superior stock, Jinhua or Yunnan ham, oyster sauce, and soy sauce in a heavy pot. Submerge the reconstituted abalone in the braising liquid. Bring the pot to a bare tremble — never a rolling boil — and maintain that gentle simmer throughout. This is where the dish lives or dies: rapid boiling at any point will ruin the delicate texture irreparably. Braise for 6–12 hours, checking periodically that the liquid remains below a simmer.
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3
When the abalone is tender throughout — it should offer no resistance to a thin skewer pressed into its thickest point — remove it from the pot and set aside. Strain the braising liquid and return it to a clean pan.
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4
Reduce the strained braising liquid over a moderate flame, stirring occasionally, until it thickens to a glossy, coating glaze. It should coat the back of a spoon and hold a clear line when a finger is drawn through it.
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5
Braise the lettuce leaves briefly in a little of the reduced sauce until just wilted and glossy. Arrange the braised lettuce as a bed on the serving plate. Set the abalone on top, drizzle the glaze generously over, and serve the remaining sauce alongside.