On the stove top in a heavy bottomed pot, saute the chopped onion and peppers in a couple of tablespoons of bacon drippings until they begin to brown, then add the cubed ham.

Season with salt and pepper to your taste. Continue to saute over medium-high heat for 2-3 minutes until the ham begins to brown.

Add the baked beans, chili sauce, brown sugar, creole mustard, liquid smoke and seasonings. Give it a good stir, and bring to a boil, stirring periodically to prevent sticking, before lowering the heat to a simmer.

Cover and simmer for 30 minutes, stirring periodically. After 30 minutes, uncover, stir and continue to slowly bubble for an additional 15-20 minutes to allow the sauce to reduce, thicken and give the flavors time to intensify.

Stir the crumbled bacon in just before serving.

Serve hot over buttered cornbread and topped with chopped green onions.