Cook bacon until crisp; drain.
Save 4 tablespoons bacon drippings in pan.
Place greens in salad bowl.
Chop eggs, arrange on greens with ham.
Slice onions and saute in drippings.
Add vinegar and sugar.
Add salt, Worcestershire, and pepper to taste.
Pour hot dressing over greens, crumble bacon on top, sprinkle with the chopped ripe olives, and toss