Rice and Pepper Salad
Cook rice in plenty of salted water for 20 minutes, drain and allow to cool. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Peel onion and cut into rings. Slice olives.
Whisk vinegar with mustard and season with salt and pepper, then gradually add oil, whisking. Combine rice and vegetables and toss with the dressing. Let stand for 10 minutes. Cut ham into cubes, sprinkle on top of salad and serve.