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 seasoned salt to water as hock simmers. Add more water as needed (up to 2 more cups as the meat cooks). Add the butter beans, 2 tablespoons 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 until crisp. Add corn, okra, and a small amount of liquid from the butter beans and simmer for about 10 minutes. Add parsley and chicken base; cover and simmer for about 20 minutes, stirring occasionally. Add fresh tomatoes and remaining 4 tablespoons butter at the last minute. Simmer until tomatoes are heated through.
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen