Soak peas overnight in 6 cups of water.
The next morning, drain peas and add to slow cooker.
Add 4 cups of water, bay leaves and ham.
Cover and cook on high 6 hours or until the beans are tender.
After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes.
Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper.
Cover and cook on high 1 to 1 1/2 more hours.
Discard bay leaves and serve.