I've made this several times and made several changes depending on how I wanted to serve it. I always use Ham Shanks instead of hocks because I want the smoky meat. I have made this as a side dish with that being the only change. I've also used this to make a "mock beef barley" soup. My grandmother alway used a cottage ham to make her beef barley so I thought I would try it. It turned out grate, I just added a can of broth after I barely covered with water, tossed in frozen mixed veggies and barley at the end, trying follow the instructions on the box of barley. This is definately a keeper and remember after you have the basic recipe down try making changes that you think would work, the sky is the limit.
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