This recipe (modified) from Joy of Cooking (1997 edition).
Under "Greens" (Ham Hocks and Greens)

It is one of those things that is SO UNBELIEVABLY GOOD, that
you could conceivably eat too much, or eat it
too often and get sick of it.

We use our leftover smoked pork shoulder, but
if you can find an authentic Virginia-style smoked
ham in the supermarket, that is an acceptable substitute.
Or, of course, the smoked ham hocks mentioned in the recipe.

Don't drain the broth like it says in the recipe-
the broth is great, served with the meat and greens.
Be sure to serve with cider vinegar, as recipe indicates.