1  pound small white navy beans (2 cups)
    2  onions, chopped
    2  bay leaves
    1  teaspoon salt
1/4  teaspoon pepper
    1  pound boneless ham or turkey ham diced  (Omit ham for vegetarian recipe) 
    2  cups catsup
    2  cups light brown sugar
1/3  cup vinegar
    2  tablespoons worcestershire sauce
    1  tablespoon dry mustard

1.  Day before serving:  Soak beans in cold water, covered, overnight  (water should cover beans completely).
2.  Next day:  Drain beans in colander; rinse under cold water.  Put into 6-quart kettle.  Cover with 5 cups water.  Add onion, bay leaves, salt, pepper, and ham.
3.  Bring to boiling; reduce heat, and simmer 1 hour, or until beans are tender; add more water as needed.  Remove bay leaves.
4.  To bake:  Preheat oven to 350F.  Drain bean mixture, reserving liquid.  Put beans into 4-quart baking dish or Dutch oven.  Combine catsup, brown sugar, vinegar, Worcestershire, and mustard; mix well.  Pour over beans; stir to combine.  Add enough reserved liquid to cover beans.  Bake, covered, 3 hours.
YIELD:  8 to 10 servings.