It’s not very cold, but daylight slips away from us so quickly. This is the time for soup. This is one of those soups that sits around for hours slowly gaining flavor.
I happened to have this ham hock in the freezer. A ham hock in French is a jarret. Promise me the next time you use a ham hock in your soup, you will refer to it as a jarret ( “shjah-ray” and don’t forget that back of the throat French thingy noise).