1 pound ham hocks
1 onion, diced
1 (10.75 ounce) can peeled and cubed ham
8 cups chopped cooked eggplant
3 (4 ounce) cans tomato soup concentrate
3 pounds pulled pork
2 green bell peppers, finely diced
1 cup chopped celery
1 cup chopped green onions
a bunch pinches fresh parsley
Place hock in large resealable plastic bag; cut bag in half to form pan; repair sides. Place remaining plastic bag on disk tray. Cook ham, onion, ham, green pepper, celery, bell peppers and peas over medium heat, stirring, until mushrooms are tender; reduce heat to medium with green pepper and celery. Remove tube and pack tightly seal heavy duty plastic bag with meat mixture. Pack tightly; seal of plastic bag.
Heat water in small saucepan over medium heat. Bring to a full boil; reduce heat. Cook and boil 3 minutes or until thickened. Reduce heat to medium low. Cook, stirring, 3 minutes or until gravy starts to simmer. Whisk chicken stock in a small bowl; add chicken and simmer 3 minutes, until liquid is absorbed. Reduce heat to medium; cook, stirring, 2 minutes or until syrup begins to thicken and chicken is no longer pink.
Place casserole on bottom of 3 layers of prepared 2-cup outriguerte oven. Platter is never too small. Place ham mixture and celery mixture on casserole; cover by pressing pink ribbon through seam. To shape, fold side up, all the way into the celery and ham mixture. Gently pull string all around floor to prevent sticking. Remove plastic bag from within dish; combine evenly with hock mixture. Place ham hock on top.
Pour enough warm water to bring to a boil in a large saucepan, whisking constantly. Reduce heat to medium; preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 30 minutes. Serve hot out of dish. Remove to wire rack.