In fry pan, saute ham and green pepper in butter until ham is lightly browned.
Mix together cornstarch and water, add pineapple juice, brown sugar, mustard and ginger.
Pour cornstarch mixture over ham and green pepper.
Cook over medium heat stirring constantly until sauce thickens and becomes clear.
Add pineapple chunks, heat through and serve over hot rice.
Can be served from chafing dish.
