How to Make It
In a large saucepan, combine the field peas with the water and bring to a boil. Cover and cook the peas over low heat until just tender, about 35 minutes. Drain, reserving the cooking liquid.
Preheat the oven to 325°. In a large heavy casserole, combine the peas, 1/2 cup of the honey, the sherry, ham, onion, garlic, olive oil, salt and white pepper. Stir in 2 1/2 cups of the reserved pea-cooking liquid. Cover and bake for about 1 1/2 hours, or until the peas are tender and some of the liquid is absorbed. Drizzle the remaining 1/4 cup of honey on top and bake, uncovered, for about 45 minutes, or until the peas are glazed on top. Serve hot or warm.