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