4 c. dried navy beans
1 tsp. baking soda
1/2 c. sugar
1/2 c. maple syrup
1 1/2 tsp. ground ginger
1 tsp. dry mustard
1 1/2 tbsp. salt
1 onion
Ham hock, that has been cut from the ham before baking

Wash and pick over beans, soak overnight in water to cover. Parboil in the soaking water, adding the soda. Simmer until the skins ruffle when blown upon.

Drain off the water and turn beans into pot. Add sugar, maple syrup, salt, ground ginger and mustard and bury the onion and ham hock deep in the beans. Cover beans with boiling water until it is about an inch over top of bean level. Put lid on the pot and keep covered until the beans are 1 hour from done, adding more water when necessary. Remove lid and allow beans to brown the last hour of baking.

Start beans early in morning and let bake in very slow oven (175 to 200 degrees) for 8 hours.