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DIRECTIONS

In a heavy kettle or soup pot, over medium heat, cook the bacon until it's crisp. Take the bacon out of the pot and drain it on paper towels; you won't be using it again until the soup's done. Pour off all but 4 tablespoons of the bacon fat.
Over low heat, stirring frequently, cook the onion and carrots in the bacon fat until softened, about 5 minutes. Stir in the rest of the ingredients. Simmer the soup over low heat, uncovered, for 2 hours. You may need to add another cup or so of water if the soup starts to get too thick before the time is up.
Carefully lift the ham hock out of the soup and remove from it what usable meat you can. Chop the meat and return it to the soup pot. Fish out the bay leaf if you can find it. Check the seasoning; it's unlikely you'll need salt, but you might want to add some more pepper or allspice.
Serve each bowl of soup piping hot with a few crumbled bits of bacon on top.