1. Sauté ham in a lightly greased large nonstick skillet over medium-high heat 3 to 5 minutes or until lightly brown; stir in black-eyed peas and 3/4 cup water. Reduce heat to medium, and simmer 8 minutes or until liquid is reduced by three-fourths. Partially mash beans with back of a spoon to desired consistency.
2. Stir together tomato and next 5 ingredients. Spoon warm bean mixture into a serving dish, and top with tomato mixture. Serve with crackers.
Note: Prepare dip 24 hours in advance, if desired; then reheat before serving.