Place the hock in a pot with enough water to cover by about an inch. Add the ingredients to the water, bring to a simmer and let it cook away on a very low heat for 2-3 hours until the meat starts to flake slightly when pulled.
Turn the heat off and allow to cool in the liquid. When you want to use the ham, remove the skin and shred the meat using your fingers.
You can retain the stock for use in soups etc as long as it isn’t too salty.