1 lb navy beans, soaked overnight
1 meaty ham bone (I would usually use a bone leftover from a spiral-cut ham, but this time I used a package of "Country Ham Pieces for Flavoring")
1 small onion, finely chopped
1 cup cream, half-and-half, or whole milk
1/2 tsp dry mustard
1/8 tsp ginger powder
1 cup brown sugar (I'll do 1/2-3/4 cup next time....original recipe calls for 1-2 cups!)
Place navy beans and ham bone in crock pot and fill with enough water to just cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup.