Ingredients

The following ingredients have 4 Servings
  • 2 ham hocks (ours were 1.5 lbs total, or 1.5 c. leftover ham)
  • 5 medium potatoes (we used russet)
  • 1 onion (diced)
  • 2 tbsp minced garlic
  • 1.5 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 tsp garlic salt
  • 1 c carrots (we used baby carrots, cut in half, optional)
  • 2 stalks celery (sliced, optional)
  • 32 oz chicken broth
  • 1 1/4 c heavy cream
  • 2 tbsp cornstarch (optional to thicken)

Instruction

  • Put ham hocks in the middle of your pot with flat ends facing down.
  • Dice potatoes with skins on in 1/2" squares (or so) and put those around hocks in pot. Dice onions and throw those in too.
  • Sprinkle in all seasonings and add pieces of celery and carrots if desired.
  • Pour broth over everything. Close lid and set to low for 6 hours.
  • Lift lid and test potatoes, they should be tender. Take ham hocks out and on a cutting board remove bones and fat, discard. Dice up tender meat and put that back into your slow cooker.
  • Pour in 1 c of heavy cream and stir. In a small bowl whisk together remaining 1/4 c. remaining heavy cream with cornstarch until smooth. Stir that in.
  • Put lid back on and cook on low for 30 more minutes. Serve.