Directions
1Put the hocks in the slow cooker and add boiling water - about halfway up the crock.
2(Admin Note: if your bowl is ceramic it's best to preheat it with some hot tap water first then discard this water, so that you are not adding boiling water to a cold ceramic pot which can cause it to crack)
3Cover and turn HIGH for 1 hour.
4Prep beans, snap in halves if large, put in with the hocks along with the onion. Reduce heat to Low and cook for 2 hours until the hocks are easy to pull apart. take out the hocks and pull the meat off the bones, and put back into the pot. I put the skin back in to keep the flavour going.
5Add potatoes and and spices (do a taste test for how much salt to add in). At this stage I put the bones back in as well...but this is not necessary if you don't want too. Cook another 45 minutes until potatoes are done.
6To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
7I did add a bit more water at the end as it was a tad salty - for me...
Submitted by Daphne Baldock
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