Vermont Baked Beans With Ham
|Dried baby lima beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Diced baked ham/2 ham hocks||2 Cup (32 tbs)|
|Prepared mustard||1 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Maple flavored syrup||1⁄2 Cup (8 tbs)|
Soak beans in water overnight in slow-cooking pot.
Cover and cook on high for 2 to 3 hours or until tender but not mushy.
Drain, saving liquid.
Return beans to slow-cooking pot.
Stir in ham, mustard, brown sugar, maple syrup, salt, pepper, and 1/2 cup liquid from beans.
Cover and cook on low for 8 to 10 hours.
If using ham hocks, cut ham off bones.
Return meat to beans.
Makes 6 servings.