Black-Eyed Pea and Ham Salad

• 2 cups OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 2 cups onions, chopped
• - dried black-eyed peas
• 2 gal. water
• 16 slices OSCAR MAYER Ham Stacks Smoked Ham Steak and Water Product 3 oz. Slice
• 3 cups Canned roasted red pepper, drained, coarsely chopped
• 1/2 cup Finely chopped jalapeno peppers
• 3 cups KRAFT Signature Honey Dijon Dressing

1. Cook bacon in 2-gallon stockpot (or 5-quart pot for trial recipe) for 4 to 5 minutes or until slightly browned, stirring occasionally.
2. Add onions; cook 4 to 5 minutes or until tender, stirring occasionally.
3. Add peas and water; stir.
4. Bring to boil.
5. Reduce heat to medium-low; simmer 1 to 1-1/2 hours or until peas are soft, yet still firm to the bite.
6. Drain; discard liquid.
7. Place pea mixture in refrigerator to cool.
8. Meanwhile, grill ham steaks 3 minutes on each side or until thoroughly heated.
9. Cut into 1/2-inch cubes.
10. Add to bean mixture along with remaining ingredients; cover.
11. Refrigerate at least 4 hours or until chilled.

bacon, onions, blackeyed peas, water, ham, red pepper, jalapeno peppers, honey

Taken from www.kraftrecipes.com/recipes/black-eyed-pea-ham-salad-96639.aspx (may not work)