Black-Eyed Peas With Caramelized Onion And Country Ham

• 3 (15 7/8 ounce) cans black-eyed peas
• 1 bay leaf
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons olive oil
• 1 large purple onion, diced
• 1/4 lb country ham, diced
• 1/2 cup balsamic vinegar
• 1 1/2 teaspoons thyme (fresh, chopped) or 1/2 teaspoon dried thyme
• 1/2 teaspoon ground pepper
• fresh thyme sprig, garnish (optional)

1. Combine first 3 ingredients in a 2-quart saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; drain. Discard bay leaf. Return peas to pan; cover and set aside.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook 5 minutes or until golden, stirring often.
3. Reduce heat; add ham, and cook 10 additional minutes or until ham is crisp and onion is well browned.
4. Stir in vinegar, chopped thyme, and pepper; bring to a boil.
5. Cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is a thin syrup.
6. Pour over peas; toss well. Garnish, if desired.

blackeyed peas, bay leaf, chicken broth, olive oil, purple onion, country ham, balsamic vinegar, thyme, ground pepper, thyme

Taken from www.food.com/recipe/black-eyed-peas-with-caramelized-onion-and-country-ham-371358 (may not work)