1 1/2 lbs. dry navy beans (3 1/2 c.)
1 lb. smoked ham or ham hocks or 1/2 lb. cubed salt pork
1/2 c. chopped onion
1/2 c. packed brown sugar
1/2 c. maple syrup
1 tsp. salt
1 tsp. dry mustard

Completely soften beans as directed above. Drain, reserving 1 cup of liquid. Put beans in crock pot. Add all remaining ingredients along with the 1 cup reserved bean liquid; mix 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 ketchup and 2 tablespoons prepared mustard during last hour.