How to make it

  • Put the ham hock into a large deep saucepan, add all the other ingredients and cover with water;
  • Bring slowly to the boil on a high heat, then, lowering the heat, simmer for some 1½ to 2 hours or so until the hock fully cooked through and tender;
  • Remove from the heat and allow to cool slightly;
  • Remove the hock, shred the meat from the bone and set aside;
  • Remove the thyme sprigs and reserve the stock to make a soup or gravy;
  • Can always add some of the ham back into the stock when making soup.

Reviews & Comments 1

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  • elgourmand2 4 years ago
    Next time I finish off a ham this is on. A truly flavorful stock. Thanks Don.
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