- 4 smoked sausage links, cut into 1/2-inch slices
- 1/3 pound fully cooked ham (1 inch thick), cut into 1-inch cubes
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- On metal or soaked wooden skewers, alternately thread sausage and ham. Place on a broiler pan coated with cooking spray. Combine the remaining ingredients; brush over kabobs. Bake at 375° for 10-15 minutes or until heated through. Yield: 4 servings.
Originally published as Ham 'n' Sausage Kabobs in Taste of Home Meals in Minutes Calendar Annual 2004, p5
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