1 pound (450 grams) dried navy beans
2 teaspoons (10 ml) salt
1 tablespoon (15 ml) olive oil
2 cups (500 ml) smoked ham, cubed
1 onion, diced
½ cup (125 ml) molasses
2 teaspoons (10 ml) Dijon mustard
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) apple cider vinegar
Rinse navy beans and place them in a large stockpot and cover with an inch (2.5 cm) of water. Let soak overnight.
Drain the navy beans, rinse them again and place them back in the stockpot. Cover the navy beans with water, so that there is about two inches of water above the beans. Season with 2 teaspoons (10 ml) of salt and bring up to a rapid boil.
Lower heat, cover pot with a lid, and boil beans for 1 - 2 hours, until they are tender.
Drain navy beans, reserving cooking liquid.
Heat oil in a skillet set over medium-high heat. Add smoked ham and cook for about 5 minutes, until lightly browned. Add the onion and continue cooking for another 5 minutes, until the onion just begins to brown.
Add the softened beans, stir to combine and cook for another minute or so.
In a small bowl, combine the molasses, Dijon mustard, and ½ teaspoon (5 ml) of salt. Add to the pot, along with 3 cups (750 ml) of the cooking liquid.
Stir to combine all of the ingredients and bring the entire pot to a boil.
Preheat oven to 300 °Fahrenheit (150 °Celsius).
Place beans into the oven, uncovered, and let bake for about 4 hours. Stir two or three times throughout cooking, check the liquid level as you do, and never let it get below approximately 1 cup (250 ml) in the bottom of the pot.
Remove pot from the oven and stir in the apple cider vinegar.