1. In a 3 1/4- or 4-quart electric slow cooker, combine the beans, drained pineapple chunks, barbecue sauce, mustard, onion, green pepper, and ham. Mix gently.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.