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Ham Kabobs

 Ham Kabobs
Trudy Gernert of Seymour, Indiana sends her version of kabobs that include lots of flavorful ingredients like tomatoes, pineapples, and sweet potatoes.
8 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 1 cup white vinegar
  • 1/2 cup packed brown sugar
  • 1 pound cubed fully cooked lean ham (2 cups)
  • 4 Italian turkey sausage links, cut into 1-inch slices
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon water
  • 2 medium green peppers, cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • 16 cherry tomatoes
  • 1-1/2 cups pineapple chunks


  • In a small bowl, combine vinegar and brown sugar. Pour half of the
  • marinade into a large resealable plastic bag; add ham and sausage.
  • Seal bag and turn to coat; refrigerate for at least 2 hours.
  • Refrigerate remaining marinade for basting.
  • Place sweet potatoes and water in a microwave-safe dish. Cover and
  • microwave on high for 4 minutes or until tender.
  • Drain and discard marinade. On eight metal or soaked wooden skewers,
  • alternately thread the ham, sausage, sweet potatoes, green peppers,
  • onion, tomatoes and pineapple.
  • Grill, covered, over medium heat or broil 4-6 in. from the heat for
  • 8-10 minutes or until a thermometer inserted in the sausage reads
  • 160° and vegetables are tender, turning and basting occasionally

2 of 2

Ham Kabobs (continued)

Directions (continued)

  • with reserved marinade. Yield: 8 servings.
Nutritional Facts: 1 kabob equals 281 calories, 8 g fat (3 g saturated fat), 52 mg cholesterol, 1,074 mg sodium, 31 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat, 1/2 fruit.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.