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”