Tom Kerridge’s Ham Hock With Soy And Star Anise


Perfect for a heart-warming winter’s meal, Tom Kerridge’s braised ham hock with soy and star anise makes a deliciously succulent dinner.

 1 x 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
• 1 x head of garlic peeled
• 50ml soy sauce
• Large piece of ginger sliced
• 2 tbsp. pink pepper corns
• 100g runny honey
• 1 bunch of thyme
• 8 star anise

1 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.
2 Cover with tin foil and bake for 4 hours 150c 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.
3 Next, drizzle with honey and sprinkle over the pink pepper corns, turn the oven up to 220 c and place the ham back into the oven to colour this will take around 30 minutes give a little baste half way.
4 Remove from the oven once the hocks are lovely golden, remove from the oven and leave to rest for 30 minutes.
5 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.

Recipe courtesy of Tom Kerridge and Hiver Beer.

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