Rinse Beans: Thoroughly rinse dried lima beans under cold water and remove any debris.
Combine Ingredients: In a large pot, add beans, ham hock, and 9 cups water. Season lightly with salt.
Boil & Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 2–2.5 hours, stirring occasionally. Add more water if needed to keep beans submerged.
Adjust Seasoning: Taste and season with salt and pepper. The ham hock will add natural saltiness, so season carefully.
Shred Ham: Remove ham hock, shred the meat, and return it to the pot.
Slow Cooker Instructions
