In a large pot, cook 8 bacon slices over medium-high heat until crisp, about 5 minutes. Add 1 chopped onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in 1 cup brown sugar, 1 cup ketchup, 3 tablespoons pickle juice and 2 tablespoons dry mustard and cook, stirring, until thickened, about 2 minutes. Stir in two 28-ounce cans pork and beans, one 15-ounce can pinto beans, rinsed, and 2 cups chopped ham; cook, stirring occasionally, until heated through, about 10 minutes.
