Soak beans in water overnight in slow-cooking pot. Cover and cook on high for 2 to 3 hours or until tender but not mushy. Drain, saving liquid. Return beans to slow-cooking pot. Stir in ham, mustard, brown sugar, maple syrup, salt, pepper, and 1/2 cup liquid from beans. Cover and cook on low for 8 to 10 hours. If using ham hocks, cut ham off bones. Return meat to beans.