to avoid the salt. I never add more salt and usually rinse and wash the ham hock (sometimes pop into boiling water for 5 minutes) first sometimes.
Used to like it but I swore off piggies but husband sometimes has a craving so I give in.

Bought them at the chain supermarket, bought them at the non chain supermarket, bought them at the local bougie butcher, no rhyme or reason I could tell why some were fine and some made it nearly inedible. (also I don't make it very often so I can't remember from one time to the next which was good and which was bad, so it's always a shot in the dark)

We had a bone-in ham for Christmas dinner this year, and later used that bone and scraps to make a batch of green split pea soup and it was delicious.

with a big ol' ham joint. Cannelini beans.

Farmer neighbor raises pigs.

I was afraid it would be too salty but it was ok.

Yum.

Should help.

soup is just as tasty when smoked turkey leg is substituted for ham hock.