Ham Hocks are so versatile.

Sheila from our village does it like this;  which is delicious. How do you like your Ham Hock?

“I did it in my slow cooker on the lowest setting for about 3 hours

(the lowest setting means it is just simmering)  You stick half a

dozen cloves into a peeled whole onion, add half a teaspoon of whole

black peppercorns and a Bay leaf.  A pint of cider and enough water to

cover most of the hock.  I turned it over half way through.  The stock

that is left makes a good soup base”