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Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion, celery and bay leaf. Cook, stirring, for 5 minutes or until softened. Add zucchini and cook for 3 minutes or until softened slightly.
Add the ham hock to the pan. Pour in the water – there needs to be enough to just cover the hock, so you can add more than 2L, if necessary. Increase the heat to high and bring to the boil.
Reduce the heat to low. Cover and simmer, stirring occasionally, for 45 minutes or until the meat is tender and comes away easily from the bone. Remove the pan from the heat.
Remove the ham hock from the soup and allow to cool slightly. Use 2 forks to shred the meat into chunks. Discard the skin, fat and bone. Remove the bay leaf from the soup and discard.
Use a stick blender to blend the soup until smooth. Add the cream and stir to combine. Check the seasoning and season with pepper. It may also need a little salt (depending on how salty the ham hock is).
Return the soup to low heat and stir until warmed through. Add almost all the ham and stir through. Ladle into serving bowls. Sprinkle with the mint leaves and the remaining ham. Drizzle with the extra oil.