<http://schema.org/recipeInstructions>
" Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any fat from the surface. Make Ahead: The ham hock stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a1579/ham-hock-stock-recipe-8762/?src=shelter_footer>