In a large pot, brown the ham hocks and bacon in the butter. Add the remaining ingredients and bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until meat is tender.
Remove the ham hocks and let cool on a plate. Remove and shred the meat from the hocks. Set aside. Strain the broth through a sieve. Discard the vegetables and bacon. You will need 2 litres (8 cups). Set aside.
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