Twice-cooked spiced ham hocks

I’ve cooked this dish using ham hocks, because they are often easier to find, but you can do the same thing using fresh or pickled pork knuckles. Each has its own nuances (I prefer pickled), but obviously if you’re using fresh knuckles you will need to season the liquid that they are cooked in with a decent amount of salt. Two teaspoons per litre is usually about right.