Black-Eyed Peas With Ham

3 1/2 cups of fresh black-eyed peas or frozen, thawed
3 cups of chicken stock or canned low-salt broth
4 ounces of ham, finely chopped
1 small yellow onion, chopped
2 tablespoons of balsamic vinegar or red wine vinegar
3 large garlic cloves, minced
1 bay leaf
1/2 teaspoons of dried thyme, crumbled
1/4 teaspoons of dried crushed red pepper 

Instructions:

Bring all of the ingredients to a boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper. Yield: 6 servings