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1 Smoked Ham Hocks -- (about 1 1/2 pounds)
4 Cups Water
1 Can (28 Oz.) Diced Tomatoes- un-drained
1 Pkg (10 Oz.) Frozen Lima Beans - thawed
1 Pkg (10 Oz.) Crowder Peas, Thawed
1 Package (10 Oz.) Frozen Corn - thawed
1 Med. Green Pepper - chopped
1 Med. Onion - chopped

1/3 Cup Ketchup
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Dried Basil
1 Teaspoon Rubbed Sage
1 Teaspoon Paprika
1/2 Teaspoon Pepper
1 Bay Leaf
1 Cup Sliced Fresh Or Frozen Okra

Note you can substitute 1 Can (15 1/2 oz) Black-eyed Peas-Drained for the Crowder Peas

In a Dutch oven or large saucepan, simmer ham hock in water for 1 1/2 hours
or until tender. Cool; remove meat from the bone and return to pan. Discard
bone and broth or save for another use.) Add the tomatoes, beans, peas,
corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45
minutes. Add okra; simmer, uncovered, 15 minutes longer. Discard bay leaf
before servings.
101 - 12-22-2002