In large Dutch oven, pour bean mix and 6 cups water. Boil for 2 minutes. Time can be fuzzy here.
Take off heat and let pot stand for one hour. Beans will absorb most of the water.
Trim off most of the fat on ham steak, and place on pan that will catch drippings.
Sprinkle lots of brown sugar over ham steak, and put in oven at 350 degrees. Cook for 20-30 minutes or more, or until
remaining fat is brown and surface presenting "cooked" appearance.
Slide hamsteak off pan and onto plate so that liquid sugar on top of steak doesn't fall into pan.
Reserve pan liquid.
Drain beans and wash them. Return beans to cleaned Dutch oven, and add 9 cups water. Add ham pan
Cut up 4-5 generous handfuls of small, well-trimmed ham chunks and throw into bean pot.
Add sliced carrots and chopped onions.
Add chopped celery, or dust surface lightly with celery seed.
Cover and cook at a heat that lets very little steam escape for up to an hour to let the flavors merge.
Add salt and pepper to taste, but expect flavor to be subtle and slightly sweet.
Makes Dutch oven full. Expect leftovers.