Old Fashioned Brunswick Stew

Put the ham bone in a large cooking pot with the water. Bring to a boil, reduce the heat, cover and simmer for 1 hour. NOTE: If there is any usable cooked meat on the bone, remove it and return it to the broth in the pan. Discard the ham bone.
1 ham bone, 3 quarts water
Add the chicken to the pot along with the bay leaves, thyme, parsley, celery, onions and peppercorns.
4 pound stewing hen, 2 bay leaves, 1 teaspoon dried thyme or several sprigs fresh, 6 stems fresh parsley, 2 ribs celery, 2 small onions, ½ teaspoon black peppercorns
Simmer, uncovered, until the chicken is cooked through and tender – approximately 1 1/2 hours. When tender, set the chicken aside until cool enough to handle.
Remove and discard the bones and skin from the chicken. Finely shred the chicken meat and return to the broth.
Add the diced tomatoes, onion, butterbeans or baby lima beans, corn, potatoes, barbecue sauce, catsup, salt and red pepper flakes, if using. Add more water if needed to make a thick soupy stew.
14.5 ounces canned diced tomatoes, 1 large onion, 2 cups butterbeans, 19 ounces canned whole kernel corn, 4 medium potatoes, 18 ounces bottled sweet and smoky barbecue sauce, 1 cup catsup, 2 teaspoons salt, 1 teaspoon red pepper flakes or 1 red chili pepper
Cook for 45 minutes to 1 hour or until the vegetables are tender