On 2012-01-09, gloria p > wrote:

> I make mine the same way as Dave but I use a ham bone instead of the
> smoked hock. I've tried the hock and we decided it was too strong
> (salty? smoky? I don't remember.)

Gloria, try locating some ham shanks. A little meatier and more
likely to find un-smoked/cured. Often located near and packaged
like ham hocks, which they usually resemble.

nb

--
vi --the root of evil