Cook bacon in a medium skillet over low heat until crisp. Remove bacon and reserve for use in another recipe; reserve drippings in skillet.
Sauté onion and garlic in bacon drippings until tender. Add tomatoes, parsley, Worcestershire sauce, salt, and pepper; cook over medium heat 15 minutes, stirring occasionally. Add ham and rice; stir well. Spoon into a lightly greased 1-quart casserole. Bake, uncovered, at 350° for 30 minutes.