I think you cooked the bones far too long.

Yes, broth from ham hocks is beyond salty - it's like brine. And I like salty! Down the drain it went.

Although I've thrown a ham bone into pots of beans or soup for flavoring, I've actually never heard of making broth from smoked meats, although I've used the ham base from Goya. I don't know if they use the bones to process that or not.

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.

I do about the same as 2ManyDiversions, but only simmer for about 4 hours. I use the stock and meat from the bones in either split pea or bean soup. I add grated carrots, celery, and onion along with the split peas or beans. Makes a very tasty soup.

I kinda did this after the hoildays. I cooked two ham bones for about 12 hours. I did not like the outcome. It smelled like dirty feet. I wasn't about to taste it. I had the same happen with chicken bones months ago. The carcass from 3 roasted chickens. About 4 hours in it looked and smelled good...10 hours in it smelled bad. Down the drain.

Because ham is so salty, I now submerge the whole ham in water and cook it at or just below simmer (2-3 hours) and then bake it. I save the simmer water-broth. I reduce it some (approx. 1/4 reduction) and freeze it in quart size half 'n half milk cartons.

I use one quart carton broth per batch of beans (1-1.5# dried beans). Not too salty and still gives a nice flavor to the beans.

I freeze the leftover meaty bones and use those for a batch of beans but don't add any of the frozen broth. Same thing with the ham skin; it will season another batch of beans. (Noting that I don't care for meat pieces in my beans but like the flavor.)

Bits of the ham are saved for Ham fried rice. If I have chunks of leftover ham, I'll save that for mixing into scalloped potatoes/ smaller amounts for omelets, etc.

About bone broth--I made some chicken bone broth a couple of years ago. I tossed it because it tasted kinda' like what dirt smells like, IYKWIM. I likely cooked it for a long time so that is probably what went wrong. Most always have a lot of chkn broth in the freezer so the parrots get the chkn. bones.

Thank you everyone! I still have the broth in the fridge, so I might dilute it a bit to take down the salt and try to use it somehow. Maybe I'll do what 2ManyDiversions suggested. (Thanks!!!) Next time I won't cook as long and I'll get rid of the veggies much earlier. I have cooked ham bones before, for about 24 hours, and that's been the base for some of the best soups we've ever had. But 48 is just overkill, it seems. Thanks again, this is all very helpful!