Cover Ham hocks with water, add onions and garlic, and simmer until tender (about 2 hours). Add celery and carrots for last hour of cooking. When Ham is done, remove from pot to cool until it can be handled. Remove skin and bones and cut meat into bite-size pieces. Return Ham to pot and add drained limas. Cook uncovered for about an hour. Taste, adding salt if needed. Mixture should be thick soup consistency. Add water to thin, or mashed beans to thicken. Serve hot in individual bowls with hot Cornbread. Note: Three to five 16 ounce cans of large lima beans may be substituted for the 4 to 8 cups cooked.