When I am using a ham based cooking liquid, similar to making beans or split peas, I will put the hocks in a slow cooker for 36-48 hours with a bay leaf or two. Make sure they stay below the water while the simmer. After that, I strain the meat from the broth and put the broth in the fridge. I will seperate the meat from the fat and bones and put that in the fridge. The following day there will be a solid half an inch of solidified fat on top of the broth that is rock solid. Throw that fat layer out or use it elsewhere if you prefer. The broth will act like Jell-O when it's cold but is the perfect base for your soups and stews. Make the soup the way you normally would and throw the ham you picked off the shank in when you want.
This also works for beef shanks and necks. Same process.
