1 can (8 1/4 oz.) crushed pineapple
1 pkg. (6 oz.) Stove Top Chicken Mix
12 thin slices boiled ham
1 to 2 tbsp. butter

Drain pineapple, measuring syrup, add water to make 1 1/2 cups. Prepare stuffing mix as directed on package, substituting measured liquid for the water and adding the pineapple with the stuffing crumbs. Spoon about 1/2 cup stuffing on each ham slice, roll up and place seam down in melted butter in casserole. Heat in oven about 1 hour, 325 degrees.

MUSTARD SAUCE:

Melt 1 tablespoon butter in saucepan.

Blend in:

1 tbsp. flour
2 tbsp. dry mustard

Stir in:

1/3 c. hot water
1/3 c. vinegar

Add:

1/4 c. sugar
1/4 tsp. salt

Cook until thickened. Stir in 1/3 cup mayonnaise. Pour over ham rolls before baking.