ot to a boil again and turn heat down. Move lid slightly so that the steam can escape; simmer for 30 minutes. Drain beans thoroughly, discarding the liquid..
4. Preheat oven to 325F.
5. Score the salt pork and cut into 4 pieces. Place 1 piece in the bottom of a large oven-proof pot and cover with beans. Place 2 midway, covering each with beans and place the last piece on the very top.
6. In a bowl, stir together the mustard, brown sugar, molasses, salt and warm water. Mix thoroughly and pour over the beans and pork.
7. Bake for 4 hours, covered, checking frequently to see if beans are sticking to the bottom of the pan and require more water. Add water if necessary.
8. After 4 hours, remove cover and bake for an additional hour. Cool and refrigerate for up to three days before serving.
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