Rinse the fresh black-eyed peas in cold water, let them soak for 15 minutes, change the water and soak in cold water until ready to cook. If using dried peas, soak over night with at least 2 changes of water Bring the olive oil to shimmering in a stockpot, med-high heat. Add the onion and saute for 2 minutes Add the garlic, thyme, bay leaves, cloves, cardomom and ham and stir for 1 minute to coat Add the drained black-eyed peas and add to the pot Add the stock and water to cover and give a few turns with the spoon Crank on about 1/2 tsp black pepper (or to taste) bring to a boil, then reduce the heat to med-low and simmer for 25 minutes partially covered Uncover the pot and cook another 25 minutes Add the salt to taste - easy - remember the ham may be salty, so taste before salting.