1. Cover beans in salted water. Let soak overnight at room temperature, drain and rinse. Set aside.

2. Adjust oven rack to lower middle position and preheat oven to 300°F.

3. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.

4. Heat olive oil in heavy dutch oven over medium high heat until simmering. Add pancetta and prosciutto and cook until browned. Set aside in a bowl. Next, brown the sausages on all sides and set aside on a plate.

5. Add another teaspoon of olive oil if needed. Saute onion until translucent scraping up brown bits. Add drained beans, carrot, celery, garlic, parsley, bay leaves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.

6. Remove carrots, celery, parsley, bay leaves and discard. Add meats, including ham, to pot and stir to incorporate, making sure that the sausages and most of the ham end up on top of the beans. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.

7. Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30-60 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.