Source: Michel Nischan, Executive Chef, Heartbeat Restaurant, New York City
10 pounds smoked ham hocks
5 pounds fresh ham hocks
Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at the top of the pot. Cover with cold water. Bring to a simmer over a medium flame. Skim all the foam off the top. Reduce heat to low and simmer, skimming occasionally for 8 to 10 hours.
Strain the stock carefully, as the hock meat will be falling off the bone. Reserve the hock meat for other uses.