We simmered the ham hocks for about 2 hours until the meat easily pulled away from the bones. If you want to save time, just simmer 30 to 45 minutes to release the flavor.
Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.
Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.
Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.
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