Cook bacon in a large skillet until crisp; remove bacon, reserving 2
tablespoons of the drippings in skillet, crumble bacon and set aside.
Add onion and sage to drippings and cook, stirring constantly 3-5 minutes
or until crisp -tender. Drain and return to skillet.
Add corn and beans, cook, stirring constantly 5-7 minutes or until
tender. Add half and half and next 3 ingredients; reduce heat, and
simmer, stirring occasionally, until liquid is slightly reduced.
Stir in rice and ham; cook 2-3 minutes or until thoroughly heated.
Sprinkle with bacon and serve immediately.
