1 Tbsp. butter
56 oz. B&M Baked Beans (two 28-oz. cans)
1 cup minced onion
1 cup barbecue sauce
1 Tbsp. mustard
1/4 tsp. black pepper
20 oz. can pineapple chunks, drained
Set a skillet on the stove-top over medium high heat. Melt the butter. Add the ham to the butter and stir around until golden brown. Add to the slow cooker. Add the beans, onions, barbecue sauce, mustard, and pepper. Stir. Arrange the pineapple chunks on top. Cover and cook on LOW for 5 hours. Serve and enjoy!