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Put ham hock in a stockpot and add the water.  Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours.  Add House Seasoning and Lawry’s salt to water as hock simmers. Add water as needed (up to 2 more cups as the meat cooks).  Add the butter beans, butter, and hot sauce and return the liquid to a boil.  Reduce the heat, cover, and cook over low heat for 20 minutes, or until the beans are done.  Remove butter beans and reserve liquid. In a skillet, saute bacon.  Add corn, okra, butter beans and a few scoops of juice from the butter beans pot. Simmer for about 10 minutes. Add parsley and chicken base; cover and simmer, stirring occasionally and simmer for about 20 minutes.  Add fresh tomatoes and more butter at the last minute.  Simmer until tomatoes are hot.

Paula Deen's House Seasoning