Took your suggestion and it worked treat. Once the hocks were warmed up and had released some of their fat, I took them to the cutting board and sliced off the skin and much of the fat just beneath it. The rest went into the pot of collard greens and kale and into the pot of black eyed peas.
Here you see the three main dishes: pork tenderloin, black eyed peas and greens - the perfect menu for a New Year's Day meal.
This is a close up of the pork tenderloin I cooked for Christmas dinner. It has rosemary and thyme for spices and tart apples for, well, tartness. Everything was sprinkled liberally with brown sugar and a bit of cinnamon.
Best regards to all and so long.