Place ham hocks in a large pot and cover with cold water.

Bring to a boil, then drain the water and rinse the ham hocks and pot.

Return the ham hocks to the pot and cover with fresh cold water.

Add leeks, garlic, carrots, celery, onions with cloves, peppercorns, bay leaves, and ginger wine.

Bring to a boil, then reduce heat and simmer for 2 hours, skimming off any scum.

Remove ham hocks and let them cool slightly.

Strain the broth through a fine-mesh sieve into a container.

Cool the broth to room temperature, then refrigerate until fat solidifies.

Remove the solidified fat.

Pour broth into storage containers and freeze.

Remove meat from ham hock bones.

Place meat in individual serving containers, cover with broth, and freeze.