Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Chopped onion
   3 1/2   c            Dry navy beans
     1/2   c            Packed brown sugar
   1       lb           Smoked ham or
     1/2   c            Molasses
   1                    Teasooon salt
     1/2   lb           Bacon
   1       t            Dry mustard

Preparation:

Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved bean liquid; m ix 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 catsup and 2 tablespoons pre- pared mustard during last hour.