Split the ham hocks in half lengthways with a cleaver. Set up a cold smoking apparatus and cold smoke the ham hocks over the maple wood chips for 1 hour.
Put the grapeseed oil into a large heavy-based stockpot and gently sweat the garlic, eschallot and celery. Add the jamon, smoked ham hocks, bay leaves and chicken stock. Bring to the boil, skim, reduce the heat to very low and simmer for 2 hours. Remove from the heat and allow to infuse for a further 1 hour.
Strain through a fine sieve. You should have approximately
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