1 lb. black-eyed peas
1 med. onion, chopped
1 tsp. salt
1 tsp. Worcestershire sauce
Dash of ginger or cayenne pepper
1/2 lb. or 1 ham hock or cubed salt pork
1 bay leaf
1/2 tsp. pepper

Soak peas overnight, after checking for rocks, in just enough water to cover. Cook ham hock in about 5 to 6 cups water for about 30 minutes. Skim and add peas. Simmer 1 hour. Remove ham hock and pick meat from bone, add rest of ingredients and return all to pot and cook gently until peas are tender and juice is thick. Remove bay leaf. May have to cook longer than 1 hour. Do not serve watery peas. Serve with cornbread, always serve these on new year's day.