How do I use pickled hocks?

I’ve got a rice and beans recipe that calls for hocks. Last time I used fresh and was unimpressed, so this time I bought the pickled kind. Are there any steps I need to take to use these (washing, rinsing, soaking, etc.)

For use in beans, you want smoked hamhock or ham shank.

I know, but none of the grocery stores stock it.

In that case, I’d be inclined to use ham or maybe bacon.