1 1/2 to 2 lb. ham hock or ham end with bone
1 lb. navy white beans
2 to 3 carrots, chopped fine
2 stalks celery, cut fine
1 med. onion, chopped fine
1 tsp. salt
4 to 6 peppercorns
1 pt. tomatoes, cut up fine (2 c.)
3 tbsp. catsup
1/4 tsp. accent
2 to 3 tbsp. corn syrup

Wash beans and soak in cold water overnight. Drain. Place ham, beans, carrots, celery, onion and tomatoes in large pot. Cover with water and bring to boil. Simmer slowly until ham is cooked enough to fall off bone. Remove ham and cut up into bite size pieces and place back into pot. Add remaining seasonings and continue cooking until beans are soft.