Ingredients

• 2 1/2 pounds meaty smoked ham shanks or ham hocks
• 2 quarts cold water
• 1 large onion, chopped (2 cups)
• 2 carrots, cut crosswise into 1/2-inch-thick slices
• 2 celery ribs, cut crosswise into 1/2-inch-thick slices
• 3 large garlic cloves, crushed
• 1 Turkish or 1/2 California bay leaf
• 2 teaspoons dried thyme, crumbled
• 3 whole cloves
• 1/4 teaspoon black peppercorns

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Instructions

1. Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
2. Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.