Savory Scrapple Mush

Start by placing the ham hocks and water into a large cooking vessel over high heat, bringing it to a rolling boil. Gradually decrease the heat to a lower setting and cover the pot, allowing it to simmer for approximately 2 hours or until the meat is tender. Once done, carefully transfer the ham hocks to a plate and let them cool down to room temperature. Remove the meat from the bones, discarding any excess fat, skin, or cartilage in the process. Next, strain the cooking liquid and reserve about 2 1/2 quarts of it.

Return the reserved broth to a high heat in a large cooking vessel and stir in the chicken soup base until it's fully incorporated. In a separate bowl, combine the cornmeal with thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Using a whisk, gradually incorporate the cornmeal mixture into the boiling broth, reducing heat to a lower setting. Allow it to simmer for 15 minutes while stirring frequently.

Meanwhile, melt butter in a large skillet over medium heat and add the onion. Cook until the onion is softened and translucent, taking about 5 minutes. Once the cornmeal mixture has finished cooking for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Continue cooking for an additional 15 minutes; the mixture should have thickened to a consistency where a spoon can stand upright. Season with your desired amount of salt, as scrapple must be well-seasoned to avoid a bland taste when fried.

Prepare the loaf pans by coating the bottom and sides with oil. Pour the scrapple mixture into the prepared pans, covering them with plastic wrap. Refrigerate overnight to allow it to set.

To serve the scrapple, carefully remove it from the loaf pans and cut into slices that are approximately 1/4 to 1/2 inch thick. Fry the scrapple in melted butter over medium-high heat until it's brown and crispy on both sides, taking about 10 minutes.