2 tbsp. butter
2 tbsp. oil
1 c. chopped onion
1/2 c. chopped celery
1 tsp. dried thyme leaves
2 bay leaves
1 tsp. salt
1 tsp. black pepper
1/4 c. brown sugar
1 lb. canned blackeyed Peas
1 can whole tomatoes (undrained)
1 to 1 1/2 lb. ham slices
1 med. onion
4 cloves

In hot butter & oil sauté: chopped onion, celery, thyme leaves, bay leaves, Stirring 5 minutes. Add salt & black pepper to taste, 1/4 c. brown sugar.

Bring to a boil, reduce heat and simmer uncovered & stirring occasionally 20 minutes.

Preheat oven to 350°F.

In 3-quart casserole combine blackeyed peas, whole tomatoes. Stir in onion & celery mix well. Arrange ham slices, med. onion stuffed with whole cloves.

Bake covered for 1/2 hour. Sprinkle top with 2 tbsp. brown sugar. Back uncovered 30 minutes or longer.

Sprinkle with parsley.