Classic Succotash

This recipe undoughtingly originated from the American Indians.
I'm sure it was kicked up a bit by the settlers in the south.

Ingredients:
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

Ingredients:
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 serving.