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1
Soak dried navy beans overnight in a large pot. You want the water to be cold and about 2-3 inches above the beans. Cover and refrigerate at least 8 hours.
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2
Drain and rinse the beans. Place in a large pot and cover by 4-5 inches of fresh water. Bring to a boil, reduce heat and simmer for 1 - 11/2 hours until the beans are tender but not bursting.
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3
In the meantime, combine teriyaki sauce, soy sauce, pineapple juice, brown sugar and ginger in a medium bowl. Whisk until brown sugar has dissolved. Set aside.
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4
Preheat oven to 350
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5
Reserving 2 cups of the boiled water, drain the beans.
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6
In a large Dutch oven, saute bacon for 3-4 minutes over medium high heat. With a slotted spoon remove bacon and set aside.
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7
Add onions to the bacon fat and cook until translucent, about 5 minutes. Add garlic and pineapple and saute for an additional minute, until the garlic becomes fragrant.
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8
Place bacon back into the dutch oven and add the cubed ham steak, beans, reserved water, and prepared sauce. Stir well to combine.
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9
Bake in the oven covered for 10 minutes. Reduce heat to 200 and continue to cook for 6 hours, stirring halfway through.
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10
After 6 hours, remove lid, increase heat to 350 and cook for an additional 1-2 hours stirring every twenty minutes until the sauce has thickened.
