I used to get 2 smoked hocks for 50c not that long ago, it always goes in the bean pot, but not blackeyed peas...
Mine simmers alone for an hour or so and then you remove it and cook the greens in the hock “pot liquor.” Then you tear the hock apart, throw out the skin, bones and gristle, chop up the meat and toss it in the other pot with the peas & rice. I will add a splash of either balsamic or cider vinegar to the greens before serving. If my mom didn’t freak out about red pepper flakes, I would add those too...but she hates cayenne, so we serve it with lots of Tabasco on the side.