3 c. lean cooked ham, diced
1 med. onion, sliced
1 sm. green pepper, sliced in rings
1 sm. can pineapple cubes with juice
1/2 c. seedless raisins
2 tsp. dry mustard
1/4 c. brown sugar
1 tbsp. cornstarch
1/3 c. vinegar
1 tsp. Worcestershire sauce
1 tbsp. soy sauce

Put cubed ham in 2 1/2 quart casserole dish. Arrange the onion and green peppers on top. Drain the pineapple cubes. Reserve the juice and add water to make 1 cup. Place the fruit over the vegetables. Sprinkle with the raisins. Blend the mustard, sugar, and cornstarch in a small saucepan. Stir in the pineapple juice and vinegar and cook until mixture boils and is clear. Blend in the Worcestershire and soy sauces. Pour over the ham and vegetables in the casserole. Bake uncovered at 350 degrees for 45-60 minutes. Serve over rice.