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