Categories: Beans 
      Yield: 8 servings 
  
  1 1/2 lb Dry navy beans 
      1 lb Smoked ham or ham hocks * 
    1/2 c  Onion, chopped 
    1/2 c  (packed) brown sugar 
    1/2 c  Maple syrup 
      1 ts Salt 
      1 ts Dry mustard 
  
  *  or 1/2 lb salt pork, cubed 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. Recipe: Chuck Ozburn in Pok, New York