Place the smoked ham hock in a large stockpot with the water and chicken soup base, and bring to a boil.
Reduce heat and simmer gently for about 1 1/2 hours to create a rich broth.
Remove the ham hock and set aside to cool; strain broth to remove any solids.
Once cool, shred any meat off the ham hock and set aside for later.
Return broth to the pot and whisk in the cornmeal slowly to avoid lumps.
Add thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne, and salt and pepper to taste.
Cook over low heat, stirring frequently, until mixture thickens to a porridge-like consistency, about 30-40 minutes.
Meanwhile, melt butter in a skillet over medium heat, sauté diced onion until soft and translucent, about 5 minutes.
Stir the sautéed onions, shredded ham, and (if using) shredded Cheddar cheese into the thickened cornmeal mixture.
Pour the mixture into a buttered loaf pan or mold, smooth the top, and let cool to set, at least 2 hours or overnight in the refrigerator.
Once set, slice into desired thickness and fry in a hot skillet with a little oil or butter until golden and crispy on both sides.
Serve warm topped with your favorite condiments or as a side with eggs for a hearty breakfast.