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Several of you have convinced me to forget the hocks and use the good old bone in the ham roasts. Makes sense to me so after all this talk, I'm off to get a ham and go for it. Again, thanks to all of you. Julene

Thanks for all the hints. I do use the ham bone from a roast and like that but didn't think to cut the bone in a few places to release more flavor--I'll do that next time. And the pork hocks I was talking about were indeed smoked but the flavor just wasn't there at all so now I know what to try.

I've bought ham hocks for years but after we moved to Arizona, I can't find them. The butchers tell me that pork hocks are the same thing so I bought them to make split pea soup and we didn't like it at all. I can't believe it's my imagination What do you do for split pea soup with the real...