Ham hock broth

A bit of a tradition, this: for years now, every Christmas eve I roast a big joint of gammon ham, on the bone, diamond-cut fat studded with cloves and covered in English mustard and brown sugar. Then every day-after-boxing-day, we take the leftovers and make a ham-hock broth with squash, sage, onion, and barley.

Here it is bubbling away.