Ingredients
- 750 gr dry navy beans
- 425 gr smoked ham
- 160 gr maple syrup
- 60 gr onion
- 5 ml dry mustard
- 3 gr salt
* or half 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 1.5 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 dozen 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
