Ham, Okra and Tomato Soup

1 small ham hock (about 1 pound)
6 cups (1½ quarts) cold water
2 large whole bay leaves, preferably fresh
2 tablespoons bacon drippings
1 large yellow onion, coarsely chopped
1 cup diced ham (from the hock, plus additional ham if needed to round out the measure)
1 tablespoon sugar
1 pound baby okra, stemmed and moderately finely chopped
One 14.5-ounce can crushed tomatoes, with all liquid
1½ teaspoons salt, or to taste
¼ teaspoon black pepper, or to taste

You will surely enjoy this delicious soup.

Place the ham hock, water, and bay leaves in a large nonreactive saucepan and bring to a boil over high heat. Adjust the heat so the water barely trembles, cover, and cook until-the meat practically falls from the bone, about 1 hour. Remove the ham hock from the pan; strip off and dice the meat. Discard the bay leaves. Reserve 4 cups (1 quart) of the ham broth for the soup. Save the rest for cooking beans or greens another day.
Heat the bacon drippings for 1 minute in the saucepan over moderately high heat. Add the onion and cook for 2 to 3 minutes or until golden. Mix in the ham and sugar and cook for 2 minutes. Add the okra and cook 3 to 4 minutes longer, stirring often.
Pour in the reserved ham broth, then add the tomatoes, salt, and pepper. Cover and simmer for 20 minutes, stirring occasionally.
Taste for salt and pepper, adjust as needed, then ladle into heated soup bowls and serve with freshly baked corn bread.