Stewed Black-Eyed Peas with Country Ham

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1 quart low-sodium chicken stock

1 cup cold water

Salt and freshly ground black pepper

2 tablespoons olive oil

1 cup chopped onions

2 tablespoons minced garlic

2 bay leaves

1 sprig fresh thyme

5 to 6 ounces (about 1 cup) roughly chopped country ham pieces

1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well