I have a recipe that I've made before and we like it, but have a couple questions.
Smoked ham hocks:
Is one enough? Is two too many?
It has been advised in bean threads to not add salt until cooking is complete. Should the hocks be added early or late?
Last time it took a long time for the beans to cook and soften. I had soaked the beans overnight, rinsed, added ingredients and brought to a boil, simmering about all day.
Other cooking method?
