Hands-On Time
15 Mins
Total Time
8 Hours 30 Mins
Yield
Serves 6
Susie Cushner

How to Make It

Step 1

Rinse the ham hocks and place them in a 4- to 6-quart slow cooker along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme.

Step 2

Cook, covered, until the meat is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.

Step 3

Remove and discard the bay leaf. Transfer the ham hocks to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.

Ratings & Reviews

/5
Reviews
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