Slow-Cooker Barbecue Ham and Black-Eyed Peas

• 1 cup low-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons pure maple syrup
• 1 tablespoon molasses
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1 tablespoon chili powder
• 1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces
• 1 1/2 to 2 pounds boneless smoked pork shoulder (picnic ham)
• 2 sprigs thyme, plus leaves for topping
• 1 1 -pound package frozen black-eyed peas (about 4 cups), thawed

1. Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker.
2. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid.
3. Add the black-eyed peas.
4. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
5. Remove the pork to a cutting board and slice.
6. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork.
7. Top with thyme.
8. Photograph by Charles Masters

beef broth, tomato paste, maple syrup, molasses, apple cider vinegar, worcestershire sauce, brown mustard, chili powder, only, pork shoulder, thyme, blackeyed peas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-barbecue-ham-and-black-eyed-peas.html (may not work)