Tom Kerridge’s braised Ham Hock with Soy and Star Anise

Tom Kerridge

Tom Kerridge makes the perfect winter ham, ideal for a Christmas day treat.

  • 4kg smoked ham on the bone, French trimmed
  • 3 pints of honey beer (Hiver beer)
  • 2 litres of water
  • 1 litre of dark chicken stock
  • A head of garlic, peeled
  • 50ml soy sauce
  • Large piece of ginger sliced
  • 2 tbsp pink peppercorns
  • 100g runny honey
  • 1 bunch of thyme
  • 8 star anise
  • First score the skin of the ham with a sharp knife make about 8 or so cuts, then lay the ham into a deep roasting tin the pour in the Hiver, stock, soy, thyme and spices over the ham.
  • Cover with tin foil and bake for 4 hours at 150C/Fan 130C/ Gas 1 until tender, remove the foil and peel away the skin from the fat, you may need to use a sharp knife to help trim it off.
  • Next drizzle with honey and sprinkle over the pink peppercorns, turn the oven up to 220C/Fan 200/Gas 7 and place the ham back into the oven to colour this will take around 30 minutes give a little baste half way through.
  • Remove from the oven once the hocks are lovely and golden, remove from the oven and leave to rest for 30 minutes. Remove the ham onto a carving board. Then bring the cooking liquid up to the boil and pass the full flavoured stock through a fine sieve, carve the roasted hock and lay into bowls ladle over the broth and serve with some seasonal winter greens.
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