I love using a meaty ham bone to flavor soups, but since I rarely make ham (and rarely receive one as a gift), I thought a good alternative would be store-bought smoked ham hocks. I must admit that I don't know anything about smoked ham hocks, but I thought they would be a good substitute. But, when I used one in soup (just dropped it in to simmer like I do the ham bone), I really didn't notice that it contributed any flavor.
Am I doing something wrong? Or were my hopes too high for the smoked ham hocks?
Thanks for any advice or insight!