Slow Cooked Ham Hock Soup

Slow Cooked Ham Hock Soup

4 cups chicken broth or water
1 smoked ham hock, whole (at least 1 pound)
1 large fresh ham hock, whole (at least 1 pound)
1-1/2 cup small white beans, rinsed and soaked overnight in water
1 cup whole baby carrots
1 large white onion chopped
1 cup chopped tomato
4 bay leaves
1 large sprig rosemary
1 bunch thyme
1 teaspoon coarsely ground black pepper
1 large leek white end and tender green - cut into ribbons and washed well - set aside


Add everything to the crock pot or heavy dutch oven EXCEPT for the leek.  Turn crock pot to high or oven to 300 for 4 hours.  Stir, recover and turn crock pot to low or oven to 200 and leave for about 8 hours.

Remove what bones you can and fish out the pork skin.  Either discard, or - and I suggest you do - use the back of your chef's knife to scrape away any remaining fat from the inside, chop skin and return to pot.  Add leek, return to low heat for 1 to 4 hours.  Remove bay leaves and twigs from rosemary and thyme, taste and add more pepper as needed. Serve with corn bread and garnish with thin ribbon slices of fresh tomato and a sprig of fresh herbs.