Place all ingredients in a large pot . Cover ingredients with water and bring to a boil in a pot over high heat. 

Reduce heat to medium-low and simmer, partially covered, for 2 hours.

Remove from heat, allow to cool for 15 minutes, then drain ham hocks, discarding onion and thyme.
Cut meat from each hock into 2 pieces. Reserve 1/2 the skin for beans (if using in a bean dish) and set meat aside.(yield 1.25 pounds meat and .25 lb skin/fat)  

Run remaining stock through sieve and aggressively reduce stock until the proper salinity to taste is established and reserve for baking the beans