Wash beans, discarding imperfect ones. Cover beans with 2 quarts cold water; refrigerate, covered, overnight. Turn beans and water into a 6-quart kettle. Bring to boiling; reduce heat; simmer, covered, 1/2 hour. Drain; reserve liquid. Preheat oven to 300º.

Trim rind from salt pork. Cut pork almost through at half-inch intervals. Stud onion with the whole cloves. Place in bottom of a 3 to 4 quart bean pot or casserole with lid. Add beans; bury pork, cut side down, in center of beans. Heat bean liquid to boiling.

Combine sugar, salt, mustard and molasses; mix well. Stir in 1 cup boiling bean liquid. Pour over beans. Add more boiling liquid to cover beans, 1-1/2 cups. Bake, covered, 3 hours. Stir once every hour, so beans cook evenly; add more water, if needed.

Remove from oven, stir in ketchup. If beans seem dry after stirring, add a little boiling water. Arrange bacon strips over top. Bake, uncovered 1 hour. Serve and Enjoy!