1 1/4 cups long-grain rice
3 tablespoons butter
1 2/3 cups (14 ounce can) crushed pineapple
1 teaspoon salt
1 3/4 cups water
1/2 cup light brown sugar, firmly packed
1/4 teaspoon ground nutmeg

In a medium saucepan, melt butter over medium-low heat; cook rice, stirring, for 3 to 4 minutes. Drain pineapple, reserving 1/4 cup syrup. Add syrup, salt, and water to saucepan with rice; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, or until rice is tender and water is absorbed. Stir in pineapple, sugar, lemon zest, and nutmeg. Transfer to lightly buttered 1 1/2-quart casserole. Cover with foil and bake at 400 for about 20 minutes. Serve pineapple casserole with ham.