3 c. lean cooked ham, diced
1 med. onion, sliced
1 sm. green pepper, sliced in rings
1 c. canned pineapple cubes with juice
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 the cubed ham in a 2 1/2 quart casserole. Arrange the onion and green pepper rings on top. Drain the pineapple cubes. Reserve the juice and add water to make 1 cup. Place the fruit over the vegetables.

Blend the mustard, sugar and cornstarch in a small saucepan. Stir in the pineapple juice and vinegar; 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 at 350 degrees for 45-60 minutes. Serve over rice.