Here is a recipe I have had for years. Pot Likker is collard 'juice'
POT LIKKER-BRAISED FRESH HAM HOCKS WITH COLLARD GREENS AND POTATOES
FOR THE GREENS
2 lbs.. collard greens, stemmed and well washed
6 slices bacon
1 lar.. onion, peeled and diced large
1/2 C cider vinegar
2 Tbs. Kosher salt
2 Tbs. cracked black pepper
1/2 tsp red pepper flakes
2 fresh ham hocks, about 1 lb each, trimmed of most external fat
2 tbs. veg.. oil
Kosher salt and fresh cracked black pepper to taste
2 lbs.. new potatoes, washed and halved
1. In a large stock pat, bring 1 gallon of water to a boil. Add the collards, bacon and onion and stir several times, then reduce the heat to low and add the vinegar, salt, pepper and pepper flakes. Cover and simmer for 2 hours. Remove the greens with tongs, drain them and set them aside. skim the fat from the liquid (the “pot Likker”) and leave it in the stockpot over very low heat.
2. preheat the oven to 500 degrees
3. In a deep roasting pan, toss the ham hocks with the oil, then sprinkle generously wit salt and pepper. roast for 20 minutes to brown, then reduce temperature to 300 degrees. Remove the hocks from the pan and skim off the fat that has accumulated in them, leaving the meat juices behind. Put the hocks back in the pan and add enough pot likker to cover them about halfway. Cover the pan tightly with foil and braise in the oven for 1 /2 hours.
4. Add the greens and potatoes to the pan, cover again and cook until the hocks and potatoes are tender, another 30 minutes to 1 hour. to check for doneness, stick a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done: If the meat hangs on the fork, give it some more time.
5. To serve, spoon the greens onto a serving platter and moisten them slightly with pot likker. Pull the meat from the hocks, set on top of the green and surround with the potatoes.