2 c. cooked ham strips
2 tbsp. butter
1 (1 lb. 4 oz.) can pineapple chunks
1/2 c. plum jam
1/4 tsp. ground ginger
1 c. sliced celery
1/4 c. chopped green onions

Saute ham in butter. Drain pineapple; reserve 1/4 cup syrup. Add syrup, plum jam, ginger to skillet; blend. Cook until ham is glazed. Stir in other ingredients; heat through. Serve on rice.