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Ham with red wine and fennel seed

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Pork, fennel and red wine are a classic combinatio­n, and this purple-stained ham is a great centrepiec­e. I prefer to use a cheap cabernet sauvignon or syrah-based wine, as I’ve found merlot gives a duller, less appetising colour. Serve with lentils cooked in the broth, braised chicory and some green leaf salad – watercress is ideal.

INGREDIENT­S

750ml red wine

750ml water

Broad strip of orange zest 1 tbsp fennel seeds

4 tbsp light brown sugar

METHOD

Bring the broth ingredient­s to the boil then simmer for five minutes. Add the raw ham and follow the ‘how to cook’ instructio­ns overleaf.

THE GLAZE

Mix 150g brown sugar with 200ml of the cooking broth. Boil until syrupy, about 10 minutes. Brush on to the ham, following the ‘how to cook’ instructio­ns overleaf.

SERVE WITH BRAISED CHICORY AND RED WINE LENTILS

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