1 lg. pineapple
2 c. cubed, cooked ham
1 c. sliced celery
2 tbsp. chopped green pepper
1/2 c. mayonnaise
1 tsp. prepared mustard
Lettuce leaves

Cut pineapple lengthwise into quarters, keeping leaves intact. Cut out pulp, leaving shells 1/2" thick; set aside. Cut pineapple into bite size pieces, discarding core. Combine pineapple and remaining ingredients except lettuce; toss gently; chill. Arrange pineapple shells on individual lettuce-lined plates. Spoon salad mixture into pineapple shells. Makes 4 servings.