Tom Kerridge’s braised ham hocks in Cumberland spices recipe

DAVID LOFTUS FOR THE SUNDAY TIMES MAGAZINE. FOOD STYLIST: SEIKO HATFIELD. PROP STYLIST: JENNIFER KAY

Normally we cook ham in a spiced stock, but for my Christmas version I flavour the hocks with the notes of Cumberland sauce.

Serves 4-6 people

01 Heat the oven to 160C (180C non-fan). Place the ham hocks in a pan of cold water so they are completely submerged and bring to the boil. Skim off any impurities, then drain.

02 Cover the hocks with the red wine and chicken stock. Stud the onion with the bay leaves and cloves, then add to the pan with the orange peel, star anise and redcurrant jelly. If needed, top up with water so the hocks are completely covered. Bring to the boil, reduce to a simmer, cover with a lid and place in the oven for 2½