Swiss Ham Kabobs
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
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
Reviews
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!