Cover hocks with water in a large pot. Add bay leaves, onion, salt, and pickling spices.
Bring to boil, and then reduce to simmer. Cook until tender (3-5 hours) until the meat flakes easily with fork. Cool and save liquid.
When meat is cool, remove bone and fat and chop up meat.
Place gelatin leaves in cold water for ten minutes.
Mix together 4 cups of broth, vinegar, sugar, garlic and meat. Simmer for 15-20 minutes.
Mix in gelatin. Stir, and pour mixture in a pan.
Cool and refrigerate until firm. Scrape off any fat from the surface. Slice and enjoy!