What to do with a smoked ham hock?

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I have a 2.5lb ham hock, it was salted (for forty days) then smoked. We get one every year from my FIL as a new years gift - last year I (stupidly) didn't realize it was salted and tried to braise it in soy sauce with some ginger and garlic. It was completely inedible.

My partner hates split pea soup - I have no other ideas on how to use it. It's fully intact with skin/bone, so not exactly easy to slice into sandwich meat.

Any ideas?

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