I made with smoked ham hocks that I covered in water and simmered for maybe 3 hours. I never really timed it, just cooked till the meat falls off the bone. Don't forget to skim the foam from the top of the ham hock broth. I threw a bay leaf in with the ham hocks and used the broth the ham hocks made for the soup. No extra water or chicken broth needed. I shredded the ham hocks and put the meat and the cleaned bone in the soup. Took the bone out just before serving. Unfortunately I was out of celery, didn't realize that until it was too late. My bay leaves and thyme were fresh and really added to the soup. Thickened up just perfect.
