Drain pineapple, reserving 1/2 cup pineapple juice.
Set pineapple aside.
Combine reserved juice, brown sugar, lemon juice, cornstarch, and dry mustard in a 4-cup glass measure.
Microwave at HIGH, uncovered, 3 to 4 minutes or until mixture is thickened and bubbly.
Stir in 1/4 cup pineapple, set sauce aside.
Combine remaining 1/4 cup pineapple and remaining ingredients, mix well.
Press ham mixture into an ungreased 9-x 5-inch microwave-safe loafpan.
Cover with waxed paper, and microwave at HIGH for 7 minutes, rotating once.
Insert temperature probe through waxed paper into center of loaf, set temperature probe at 155°.
Microwave at HIGH until temperature reaches 155° (8 to 9 minutes).
Drain off drippings.
Cover loaf, and let stand 5 minutes or until temperature reaches 160°.
Slice loaf, and spoon reserved sauce over slices.