| Yield | 2 servings |
|---|
| Prep Time | 3 hours |
|---|
Ingredients
- 3⁄4 lb berkshire ham hock, sliced
- 8 oz onion
- 2 tbsp oil
- 14 tsp fresh ground black pepper
- 1 bay leaf
Instructions
- Julienne the onion. In a medium sized pot heat the oil and sauté the onion for 3-4 minutes or until soft.
- Place the sliced ham hock, black pepper, and bay leaf on top of the onion. Add cold water until the hocks are covered by 1-inch of water. Bring the pot to a boil.
- Reduce the heat and keep the hocks at a simmer for 2 hours. The hocks should be falling off the bone at this point. Remove them from the heat.
- Remove the hocks from the broth, reserving the broth in the pot. Pull the hock from the bone and shred into bite-sized pieces. Return to the broth and bring back to a simmer.
