Different this is more traditional in Appalachia. Hoppin John includes rice which is not part of heritage nor am I particularly fond of rice. Hoppin John is more traditional in areas where rice was grown. It is also more of a stew which may contain onions, green peppers and sundry other ingredients depending on local tastes. This one is simply what was grown on the farm and available in winter. I do substitute frozen green shellies for the traditional dried peas most years and use smoked jowl for seasoning . a little black pepper and I am ready to go. Ham hock should work fine if you cook it first and the add the peas. I also use smoked hog jowl to season the collards. Tradition from the days when we had hog killing Thanksgiving week.
