Slow Cooker Baked Beans with Ham Hock

24 ounces dry white beans

1 pound ham hocks

1 onion, chopped

½ cup packed brown sugar

½ cup maple syrup

1 teaspoon salt

1 cup water

½ cup ketchup

2 tablespoons prepared mustard

In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.

Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.