Late in the Autumn, when the limbs of the apple tree limbs are straining under the weight of he ripening fruit, one wonders how to make use of the bounty. There is applesauce, apple butter and just apples for eating. But a few apples used in everyday cooking can better help to use the fruit. Such was the reasoning behind this recipe. Barbecue is a sweet and sour taste which is often based on a fruit for sweetening. Pork meats are often paired with sweets or fruits - honey, applesauce, candied yams or cranberries. So, then in this recipe some of the sweetening is from the apple’s own sugar and the ham is paired with the apple in a sweet barbecue baked beans casserole.

• 1 pound small white beans
• 1 medium yellow onion
• 1 15-ounce cans tomato sauce
• 1/4 cup dark molasses
• 1 14 ½ -ounce can chicken broth
• 1 teaspoon garlic powder
• 1 /4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce

• 2 cups diced turkey ham (about 3/4 pound)
• 2 crisp apples, peeled and diced
• 1 1/4 cups brown sugar
• 1/4 cup prepared yellow mustard
• 2 tablespoons chili powder
• 1 teaspoon ground black pepper
• ½ teaspoon ground nutmeg
• 1 tablespoon bacon fat

1. Sort, cull and inspect beans. Rinse until water drains clear. Cover with old water and soak overnight in the refrigerator. Allow enough water for the beans to almost double in size. After soaking, drain beans and place in a large pot. Cover with fresh water, allowing extra water for the beans to increase in size. Bring to a boil, reduce heat and simmer for 1 hour or until beans are just tender to the tooth. Remove from heat put beans in an oven proof baking dish with close fitting lid. A cast iron Dutch oven works just fine.
2. Peel and fine dice onion. Peel and dice apple. In a frying pan with 1 tablespoon bacon fat, saute onions and apples until onions just begin to brown and apples turn soft. Add to the beans
3. Add ham, tomato sauce, chicken broth, sugar, molasses, mustard, vinegar and spices. Stir and mix well while heating over medium high heat. Add water or more chicken broth to make 12 cups (about 1-inch below the rim of your Dutch oven. Cover and place in oven heating to 450°F. After 15 minutes, reduce heat to 225°F and bake for 4 hours.
4. After 4 hours, check beans, Add water as needed to keep liquid at the level of the beans. Stir. Replace cover and bake an additional 2 to 3 hours as needed to make beans tender and sauce thickened.