In a 4-1/2-quart Dutch oven, combine chicken or rabbit, onion, garlic, tomatoes, okra, chicken broth, mustard, Worcestershire sauce, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 30 to 40 minutes or until chicken or rabbit is tender.
Add corn, lima beans, and ham. Stir in gravy. Return to boiling; reduce heat. Simmer 5 minutes. Makes 6 servings.