This recipe for Pineapple and Ham Kabobs is easy to prepare and cooks quickly on the grill with a citrus brown sugar glaze. I buy a 2 pound mini ham that I usually can find in the meat department at the grocery store, you could also use a mini turkey ham or even a few thick slices of deli ham. While this recipe will make 12 kabobs if you use 2 pounds of ham and a whole pineapple, I usually make only the number of kabobs I need and use the leftover ham later in the week for another recipe such as Crustless Cheesy Quiche or Quiche Lorraine. Don't forget, if you use wooden kabob skewers they will need to be soaked in water before you place the fruit and meat on the skewers.
1 pineapple, peeled, cored and cut into 1" - 1 1/2" chucks
1 (2 pound) mini half ham cut into 1" - 1 1/2" cubes
1/4 cup brown sugar
1 Tablespoon orange juice
1 Tablespoon low sugar orange marmalade
1/2 teaspoon Dijon mustard
Cut up the pineapple and ham as indicated and thread the fruit and the meat on kabob skewers in an alternating fashion (for a 14" skewer I use about 4-5 pieces of ham and 4-5 pieces of pineapple per skewer)and set aside.
Make the glaze by adding all of the glaze ingredients together in a small saucepan and cook over low heat until all ingredients are fully combined and the mixture is bubbly.
Cook the kabobs on the grill about 3-5 minutes per side, brushing each side with the brown sugar glaze. Remove fruit and meat from kabob skewers and serve.
Yield: 12 8" kabobs