Slow Cook:8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 30 minutes (high)
Danish Green Kale Soup
In a 5- to 6-quart slow cooker combine Ham Broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Gradually stir in oats. Stir in kale and thyme. If on low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more.
The day before preparing the soup, in a 6-quart slow cooker combine the water, pork hocks, carrots, celery, onion, thyme sprigs, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours. Remove pork hocks. Remove meat from pork hocks; coarsely chop (you should have about 2 cups). Set aside. Discard bones. Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve. Discard solids. Cover and chill broth and meat until ready to use. If necessary, before using, spoon off and discard any solidified fat from the top of broth. If necessary, add enough water to broth to make 10 cups total liquid.