It's not just pork that's fatty. Beef and chicken are, too. A little fat is essential for good flavor. Don't give up on hocks, though - they have the very best flavor for beans and it's the flavor we're used to from pork & beans, baked beans, bean soups, etc. I always think ahead for soups and stews so I can cool them as Linda and woodie suggest and remove the solidified fat from the top. If you have to make and serve in one day, at least let it settle a long time, skim it, then float slices of bread in the fat and remove. Not nearly as effective, but very helpful.

I love bean and split pea soup, and I also try to squeeze a pot of green bean soup out of the ham bone broth. There is a German restaurant we frequent when we are in the area (an hour from here), and I always have to have the green bean soup and try to make something similar at home. I don't have a recipe, it's by-guess and by-golly. I sprouted Great Northern beans for two days and made soup with them and ham hocks yesterday. With the cold weather moving in, it's as Martha would say, "a good thing...." :-) I also like to make a Christie Brinkley recipe for "Bean Soup" which includes navy beans, cabbage, bay leaf, potatoes, carrots, celery. It's a vegetarian recipe, but it's great with a ham bone or ham hocks added to the recipe. -Grainlady

I agree, Louise, I want beef rare. Really rare. gyr, you won't get any flack here either. I often pour a can of Coke or Dr. Pepper over a ham, and then glaze it during the last hour, some of my family likes the really sweet and crunchy outside edges. meyati, I also don't feel that good beef needs any "help", other than salt and pepper. My own ham was nice and moist, with a crunchy outside layer of brown sugar and mustard. I like pineapple but The Princess does not, so I didn't use that. We are having a LOT of leftovers, including some in today's bean soup. dcarch, I'm not a huge fan of ham either, it's definitely something I can take or leave, but the family loves the stuff. My ham wasn't cheaper, though. I bought a whole hog locally for $1.29 a pound, and that included packaging. Since packaging is usually about 50 cents a pound, that made my pig 79 cents a pound, based on hanging weight. However, anything I wanted smoked was an additional 99 cents a pound, so ham costs me nearly $1 a pound more than fresh pork does. Same with bacon. Annie

Else, don't toss it out! I make soup beans and hamhocks for DH (ok, and myself!) that takes 2 days... 1 day for the ham stock, 1 day for the soup beans. This is a very Southern way to cook soup beans, and adds layers of flavor. This was very new to me, but after much practice, I've found the ham hocks and bones add better flavor than a meaty hambone. I only use this stock for my old fashioned soup beans. I've never used smoked hamhocks, and never simmered 48 hours (usually 6-10 hours), and the veg I add are the same (no vinegar) plus bay leaves as you used. Also whole peppercorns and parsley, and yes, it's then strained. The broth is a medium brown and perfect to cook a large pot of Great Northern Beans... the saltiness in the broth seasons the beans (I can't abide beans with no seasoning). I clean, then soak the beans overnight, drain, and add the hamhock stock to the beans, covering plus 2 inches. Also toss in chopped onions, chopped carrots, minced garlic, celery, and of course put the ham meat back in to your stock pot. Bring to a boil, reduce to a simmer for 3-5 hours. Do not add salt of course, but prior to serving fresh cracked pepper to taste. I also use a potatoe masher and mash some of the beans for thickness, or you can add a bit of water/flour to thicken. If you've an instant pot, you can greatly reduce your time. I actually add another layer of flavor but I'd be kicked off GW for good! It's just a rich gravy added 30 minutes before serving : ) Now, not sure if the stock is workable after 48 hours of simmering, but I'd give it a try! I don't think the smoke flavor will hurt, and may add some depth. Worth a shot... : ) Oh, for 4 ham hocks' worth of stock, I use 1 lb great northern beans. Add water if needed.