Baked Beans with Ham

2 tsp canola oil
1 medium onion, diced
1 12oz. slab smoked virginia ham, cut into 1/4 in cubes
2 cloves garlic, minced
2 15oz. cans navy beans, drained and rinsed
1/2- 28oz. can no salt added crushed tomatoes (1 1/2 cups)
1/2 cup water
1/4 cup unsulphured molasses
1 TBS dijon mustard
1TBS cider vinegar

Heat oil in large skillet over medium-high heat. Add onion. Cook 5 minutes or until softened and translucent. Add the ham and garlic. Cook 3 minutes more. Stir in beans, crushed tomatoes, water, molasses, mustard, vinegar, and 1/2 tsp pepper. Bring to boiling. Reduce to a simmer. Cover and cook 15 minutes or until about half of the liquid is absorbed.

*from 1/10 Better Homes and Gardens mag.