How to Make It
In a pot, cover the hocks, the halved onion and the whole chile with 18 cups of water and bring to a boil. Cover partially and simmer until the hocks are tender, 1 1/2 hours. Strain the stock. Remove the meat from the hocks, cut into bite-size pieces and refrigerate.
Heat a saucepan. Rinse the spinach, add handfuls to the saucepan and wilt; transfer to a food processor and coarsely puree.
In the pot, heat the oil. Add the chopped onion, minced Scotch bonnet, scallions, garlic, thyme, bell pepper, ginger and allspice. Cover and cook until the vegetables are softened. Add the ham stock and bring to a boil. Cover partially and simmer for 40 minutes. Add the spinach and simmer for 15 minutes. Discard the thyme. Add the ham and shrimp and simmer until just cooked. Season with salt and pepper and serve.