1 ham bone with plenty of meat left on it
1 gallon water (16 cups)
1 large onion, chopped fine
1 1/2 cups okra
2 cups chopped carrots
4 medium potatoes, chopped
2 cups frozen corn
2 cups frozen lima beans
1 quart chopped tomatoes
1/2 head cabbage, chopped
2 regular cans creamed corn
salt and pepper

Allow ham to cook in water for about 2 hours, remove and cut as much ham off the bone as possible and place back into large stew pot. Sauté chopped onions and okra for about 5 to 8 minutes. Place into pot along with all other ingredients. Add salt and pepper to taste and allow this to simmer for about 1 hour. Remove from heat and serve with cornbread.

Submitted by: Shirley Johnson