• One gammon hock or ham hock or gammon knuckle
• One onion, roughly chopped
• Two ribs celery, roughly chopped
• One carrot, roughly chopped
• Three allspice berries, crushed
• 6 or 7 black peppercorns, crushed

Place all in a large pot and cover with cold water. Bring to a gentle simmer and cook for 2.5-3 hours until the bones simply pull out. Allow to cool a little in the stock, then remove. Strain and reserve the stock.