1 lb. dried lima beans
4 to 6 oz. ham, diced
Salt
1/2 c. butter
1/2 c. brown sugar
1 tbsp. dry mustard
1 tbsp. Brer Rabbit Dark Molasses
1 c. sour cream

Soak beans overnight, then drain partially. Cook with ham for 1 hour (until tender). Dab butter over beans. Mix brown sugar and mustard. Sprinkle over beans. Stir in molasses and sour cream; mix. Bake for 1 hour at 350 degrees in open casserole.