After discussions here about special menus for New Year's Day, I happened by the meat counter in my local supermarket and found a package of three smoked ham hocks. They are complete with skin, bone and what meat there is. I was thinking about using them to flavor a mixture of collards and turnip greens and maybe even one in the black-eyed peas. The main meat dish will be pork tenderloin and there will be baked potatoes and corn bread. Here's my question: Is it possible that the smoked ham hocks will over power the greens and peas? If so, how do I mitigate against it? I suppose I can find the cleaver and whack the hocks into smaller pieces, but I'd rather not do that if it isn't necessary. How about it Kat and all you other Southern cooks?