Swiss Ham Kabobs Recipe

5 1 1
Swiss Ham Kabobs Recipe
Swiss Ham Kabobs Recipe photo by Taste of Home
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Swiss Ham Kabobs Recipe

Read Reviews
5 1 1
Publisher Photo
With melty cheese, juicy pineapple and salty ham, it's no surprise my daughter requests my kabobs on her May birthday. They're a fantastic way to get into grilling season. —Helen Phillips, Horseheads, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 1/2 cup orange marmalade
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon ground cloves
  • 1 pound fully cooked ham, cut into 1-inch cubes
  • 1/2 pound Swiss cheese, cut into 1-inch cubes
  • 1 medium green pepper, cut into 1-inch pieces, optional

Directions

Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper.
Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce. Yield: 4 servings.
Originally published as Swiss Ham Kabobs in Simple & Delicious April/May 2014

  • 1 can (20 ounces) pineapple chunks
  • 1/2 cup orange marmalade
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon ground cloves
  • 1 pound fully cooked ham, cut into 1-inch cubes
  • 1/2 pound Swiss cheese, cut into 1-inch cubes
  • 1 medium green pepper, cut into 1-inch pieces, optional
  1. Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper.
  2. Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce. Yield: 4 servings.
Originally published as Swiss Ham Kabobs in Simple & Delicious April/May 2014

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Grammy Debbie User ID: 30612 152191
Reviewed May. 30, 2014

"Really good and simple recipe. I'd never made ham kabobs before and these were a real hit with my husband and me. We used left-over ham we'd frozen from Easter and I did use the green pepper. We did have a little bit of a mess with the cheese melting on the grill, so we quickly took them up and heated them up a bit more in the microwave. I may par-boil the green pepper next time as it was still quite crispy with the short time ithe kabobs cooked on the gril and in the microwave. I doubled the recipe for both the kabobs and the sauce, but still used only 1/2 cup marmalade and it was still really good. A great way to use up leftover ham in a new dish!"

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