In a medium saucepan, combine the sliced apples with 2 tablespoons of water. Cover and cook over moderate heat, stirring occasionally, until tender, about 10 minutes.

Place the ham hock, bacon, onion and thyme in a stockpot and cover with the chicken stock. Simmer until the stock is reduced by two-thirds, to about 1 1/2 cups. Strain and set aside.