Smoked Ham Hock with Beans and Vegetables.

1 smoked ham hock
200 g of dried beans (I used butter beans or kidney beans) soaked overnight
3 sticks of celery finely chopped
2 carrots peeled and diced
1 white onion roughly chopped
5 cloves of garlic peeled
3 sprigs of thyme
1 bay leaf
2 pints of boiling water
Black pepper to season

Ensure the beans have been soaked overnight ( 8-12 hours), drain the soaking water.
Remove the skin/fat layer from the smoked hock.
Place the in a large pan with the beans and vegetables.
Pour over boiling water to cover the vegetables , bring to the boil and cover.
Simmer for 1.5 hours, until the hock is falling apart.
Remove the hock from the liquid and shred with a knife and fork removing any bones, fat and sinews.
Return the hock to the pot.
Season with black pepper and serve.