Ham hock broth

• 1 smoked ham hock
• 3 garlic cloves
• 10 g thyme

Place the ham hock in a deep pot and cover with plenty of cold water. Bring to a simmer, then strain off the water. Add 3l of fresh water and the garlic, thyme and bay leaf and bring back to the boil, then cover with a lid and simmer gently for 4 hours until the meat is tender.

With two slotted spoons, remove the ham from the stock and put it aside until it’s cool enough to handle. Pick