A childhood memory from my Southern upbringing as well...I never tried to make Hoppin John until I had moved out to the West. I couldn’t find ham hocks anywhere except for these sad little pig knuckles they would sell in the grocery store around this time of year. One year I went through all the trouble of making the dish and only got a tablespoon of meat out of the 2 hocks they had sold me! So when I learned that my local hipster butcher was buying whole organic hogs and making sausage this past summer, I asked him if he would smoke a couple of hocks for me. He called me when they were done and I almost choked at the price, but it was so worth it. They were beautiful and added such a yummy flavor.
I used to get 2 smoked hocks for 50c not that long ago, it always goes in the bean pot, but not blackeyed peas...
It’s ironic that hocks and fatback are what people of limited means bought from the butcher. Yes, pricey from your butcher, but rationalize you paid for the special labor to prepare and smoke. And if you’re getting a pound of meat from each, that *is* good eating. A happy & prosperous New Year!