Polish Head Cheese

Step 1: Place hocks in a large pot with onion, garlic and bay leaf and cover with water.

Step 2: Bring to a boil and reduce heat to medium-high and continue to boil for a couple of hours adding water as needed, making sure hocks are always covered with liquid.

Step 3: Remove hocks and set aside.

Step 4: Strain the stock and return to pot.

Step 5: Allow meat to cool and remove all fat and bones, keeping the meat and flesh; cut meat and flesh into small pieces.

Step 6: Return to stock and add salt and pepper, allspice and nutmeg; you will need at least 3 cups of the stock.

Step 7: Boil until just a bit of liquid is left, about 3/4 of the way up the meat.

Step 8: Mix the contents of gelatine packets with the hot water until completely dissolved and pour into mixture.

Step 9: Pour into an empty 28 ounce can or in a jelly mould lined with plastic wrap and allow setting at least 8 hours.

Step 10: To release meat from can, flip can over and remove bottom of can with can opener and push out.

Step 11: Slice to desired thickness and serve.