Yield: 4 servings

Method:

Preheat oven to 400°F. Roast the smoked ham hocks until lightly browned, about 15 minutes. Remove from the oven and set aside.

Heat the olive oil in a medium sauce pot over very low heat. Add the garlic and cook until translucent, about 5 minutes. Add the red chili flakes and thyme; cook, stirring frequently, for another 5 minutes. Season with salt and pepper. Add the tomato paste and cook, stirring frequently, until lightly caramelized, about 10 minutes. Add the puréed tomatoes, water, and smoked ham hocks; bring to a boil. Reduce the heat; add the bay leaf and basil. Simmer until the ham hocks are very tender and falling apart, about 2 to 3 hours. 



Remove the ham hocks from the stew and set aside to cool. Once cool enough to handle, shred the meat and skin. Roughly chop the meat and skin into bite-sized pieces and return to the pot. Cook for an additional 5 minutes and season with salt and pepper to taste before serving.