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