Melt 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the diced onion and minced garlic and cook, stirring occasionally, until they become soft and translucent, about 5 minutes.

Add the soaked and drained lima beans, diced smoked ham, smoked ham hock, chicken broth, garlic powder, onion powder, bay leaves, thyme, rosemary, black pepper, and kosher salt to the pot. Bring the mixture up to a gentle boil.

Lower the heat to maintain a simmer and cook uncovered for 2 to 2 1/2 hours, stirring occasionally and adding more broth or water if the liquid becomes too low, until the beans are tender and the cooking liquid has thickened.

Remove and discard the bay leaves. Transfer the ham hock to a plate, pull the meat off the bone, shred it, and return the meat to the beans.

Stir in the remaining 3 tablespoons of butter until melted and incorporated. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Sauté the onion and garlic in 1 tablespoon butter until softened, then transfer them to the slow cooker along with the soaked beans, diced ham, ham hock, broth, and spices.

Cover and cook on HIGH for 4–5 hours or on LOW for 7–8 hours, until the beans are tender. If the mixture looks dry, add a splash of broth or water during cooking.

Remove the ham hock, shred the meat, return it to the pot, stir in the remaining butter, and season to taste with salt and pepper before serving.

Use the sauté function to cook the onion and garlic in 1 tablespoon butter until softened. Add the beans, diced ham, ham hock, broth, and seasonings to the pot.

Seal and set the cooker to high pressure for 20 minutes. Allow a natural pressure release, then open the lid and check that the beans are tender.

Remove the ham hock, shred and return the meat to the beans. Stir in the remaining butter and adjust seasoning with salt and pepper to taste.