1-1/2 lb Dry navy beans
1 lb Smoked ham or ham hocks *
1/2 cup Onion, chopped
1/2 cup (packed) brown sugar
1/2 cup Maple syrup
1 teaspoon Salt
1 teaspoon Dry mustard
* or 1/2 lb salt pork, cubed
Yield: 8 servings
Rinse and pick over beans. Cover in 3 time their volume of water and bring to a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes. Cover and let stand for 1-1/2 hours or until beans are tender; drain. Add 1 cup water to crock pot with beans; add remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and return to pot.
NOTE:
If thicker beans are desired, uncover and turn to high for last hour.