1/2 c  Chopped onion
3 1/2 c  Dry navy beans
1/2 c  Packed brown sugar
1 lb Smoked ham or
1/2 c  Molasses
1    Teasooon salt
1/2 lb Bacon
1 ts Dry mustard

Completely soften beans as directed above. (Beans should be soft before
mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans
in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved
bean liquid; m ix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5
hours, stirring occasionally). Cut ham from bone and return to CROCK-POT.
If thicker beans are desired, uncover and turn to high during last hour.
VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared mustard
during last hour.