Hopping John

• 1 pound dried black-eyed peas
• Ham hock or Country Cured Ham skin and fat trimmings
• 1 medium onion

Soak the peas overnight in several quarts of water.

Dice the ham fat and render it in a large pot over moderate heat.

Add the onions and cook until wilted.

Drain the peas and add them along with the bay leaf and cold water to cover.

Add the ham hock or a large piece of ham skin.

Bring to a boil and reduce the heat to a simmer.

Cover and cook for 4