I wouldn't add the ham hocks at all. Use other things for flavor, like cumin, chilies, onion, etc. Then you don't need to worry about the salt at all. Salt does not make beans tender, quite the opposite. Salt just ups the "flavor." Cooking beans until done is what makes them tender, and you only need water for that.
Are they for a tamale filling????
Yes they're for tomales, It's going to be Masa dough, refried beans, lamb w/ taco seasing I made, Mozalla cheese, And that's it.
then the night after christmas it's going to be home made burito's with hamburger and home made taco seasinng. And maranara sauce ( just a little tiny bit of the sauce will be on each burito )
When I use ham hocks or ham shanks in my beans I useally add them after the beans begin to boil.They are there to add flavor to the broth and I feel the longer the better.You just have to watch them to make sure they don't begin to break up.Those little bones are hard to find in a big pot of beans.As far as adding salt too soon I have never noticed a differance either way, though I do tend to season near the end.I have found that flavoring the oils that you use to fry the beans in is a great advantage.I would'nt worry about makeing pretty perfict beans because your just going to mash them up anyway.