Rinse the dried butter beans well and pick through them for any small stones or damaged beans.

Place the beans in a large pot, cover with water by a few inches, and soak overnight. Drain before cooking.

Add the soaked beans back to the pot with the ham hock and 8 cups of fresh water. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.

Simmer uncovered or partially covered for 1 1/2 to 2 hours, stirring now and then, until the beans are very tender and the broth has turned creamy. Add a little more water during cooking if the pot gets too dry.

Remove the ham hock and let it cool just enough to handle. Pull the meat from the bone, discard the skin and bone, then shred or chop the meat and return it to the pot.

Simmer for 10 to 15 minutes more so the ham flavors the beans all the way through. Taste the broth before adding any salt, since the ham hock may be salty enough on its own.

Serve hot in bowls, allowing everyone to enjoy the delicious creamy broth. Pair it with crusty bread or warm cornbread.