How to Make It
Stir together the beans and onions in a large bowl. Add water to cover by about 2 inches. Soak overnight, or a minimum of 8 hours. Drain.
Stir together the bean mixture, 2 cups water, jam, ham hock, and paprika in a 5- to 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 9 hours. Stir in the mustard, ketchup, and Worcestershire sauce; cook, uncovered, 30 minutes. Remove the ham hock; remove the meat from the bone, and stir into the beans. Discard the ham bone, or reserve for another use.
Multicooker Directions: Complete Step 1. In Step 2, stir together the bean mixture, 2 cups water, jam, ham hock, and paprika in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are tender, about 9 hours. Stir in the mustard, ketchup, and Worcestershire sauce; continue to cook, uncovered, on SLOW COOK [Normal] until the desired consistency. Finish Step 2.