Turn the peas into a large Dutch Oven (or any large ovenproof pot) and add enough cold water to cover by 1 inch. Boil rapidly for 1 minute, then remove from the heat, cover, and let stand for 1 1/2 hours. Drain the peas and rinse thoroughly. Return the peas to the pot and add water, onions, garlic, pancetta, thyme, red pepper flake, and bay leaves.

Simmer gently, uncovered, just until tender, 20-30 minutes. Drain, reserving cooking liquid (I do this by placing a bowl under the colander). Discard the bay leaves. Season the peas and ham with salt and ground black pepper to taste. Cover and set aside, Let the pea cooking liquid settle for 5 minutes, then pour it into a 4-cup measure, discarding the residue at the bottom of the pot. Add 1/2 to 1 1/4 cups chicken stock to make 2 3/4 cups.

Position a rack in the center of the oven. Preheat the oven to 325 degrees. Set the same pot you used to cook the peas over medium heat and add 2 T butter and 2-4 slices of bacon, diced. Cook, stirring, until the bacon has released most of its fat and has begun to crisp. Stir in 1 /12 cups long-grain rice and 2 tsp salt.

Cook, stirring to coat the grains with fat, for 1 minute. Add the pea cooking liquid and bring to a simmer. Stir once with a fork, the cover and bake until the rice has absorbed all the liquid, 20 to 25 minutes. Scatter the peas and ham over the top, cover, and return to the oven for 3 minutes. Sprinkle with 1/4 cup fresh minced parsley.

Toss lightly with a fork until the rice is fluffed and all the ingredients are mixed. Cover and let stand for 10-30 minutes before serving. Hoppin' John can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275 degree over until just warmed through. Happy New Year!!