Soak the beans overnight. Next morning, parboil them in fresh water until they are soft, along with the onions, salt pork, garlic, and ham bone. Salt to taste. Put them in the bean pot with real black molasses (some like brown sugar as well), mustard, ginger, and vinegar to add piquancy. Leave in the oven with anything else baking (except cake), covered at first and uncovered for the last hour of cooking. The longer the beans bake, the better they are. They are best the second day’s baking. (250 degrees F for 6-8 hours should do it. Add water if necessary.)