1. In large saucepan, add ham hock and enough water to cover; cover pan, bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out saucepan.

2. In same saucepan, add 1 quart water, ham hock and remaining ingredients. Bring to a boil over high heat; reduce heat to low, partially cover and simmer 3 hours. Strain through a cheesecloth-lined strainer; discard solids. Cool to room temperature and refrigerate until chilled; remove congealed fat from surface. Will keep in refrigerator up to 3 days.