Grab a large baking dish and place the smoked ham hocks, pork or lamb stew meat cubes and fat back inside; season lightly with Kosher salt and black pepper before covering to refrigerate overnight.
Dry the ham hocks and stew meat cubes with a paper towel. In your largest Dutch oven, heat the duck fat. Add half the stew meat and cook over moderately high heat until lightly browned all over.