Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is posted to be used with: Danish Green Kale Soup, Slow Cooker. Of course it will be wonderful with any soup or casserole that you would like to have a hammy flavor or essence.


  1. The day before you want to use this: in a 6-quart slow cooker combine water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours.
  2. Remove the hocks.
  3. Remove meat from the pork hocks; coarsely chop (you should have about 2 cups) and set aside.
  4. Discard bones.
  5. Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve.
  6. Discard solids.
  7. Cover and chill broth and meat until ready to use.
  8. If necessary, before using, spoon off and discard any solidified fat from the top of broth.
  9. If necessary, add enough water to broth to make 10 cups total liquid.