1. Place water in a Dutch oven.
2. Bring water to a rapid boil over high heat.
3. Reduce heat to medium.
4. Add potatoes and green beans.
5. Cover and cook 15 minutes or until vegetables are fork tender.
6. Place yogurt, flour, mustard, dill weed and pepper in a small pan.
7. Cook over medium heat until mixture becomes thick.
8. Pour mixture over vegetables in Dutch oven.
9. Stir in ham.
10. Cook uncovered over medium heat about 12 minutes or until completely heated through.