Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Dry navy beans 1/2 c Maple syrup
1 lb Smoked ham or ham hocks * 1 ts Salt
1/2 c Onion, chopped 1 ts Dry mustard
1/2 c (packed) brown sugar

* 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

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