Serve ham this holiday and really give thanks for delicious leftovers. These kabobs are easy to prepare and combine leftover ham and cranberry sauce.
1/2 can jellied cranberry sauce
1/8 teaspoon ground cloves
1 teaspoon dry mustard
1 tablespoon cider vinegar
12 ounces boneless ham, cut into 16 -1/2 inch cubes
1 red pepper, cut into 1" squares
1 green pepper, cut into 1" squares
1 20-ounce can juice-packed pineapple chunks, drained
Servings: 4
1. Using 8 wooden or metal skewers, thread 2 ham chunks, 4 pineapple chunks and red and green pepper pieces on each. Place in a single layer on shallow baking pan.
2. In small bowl, mix together cranberry sauce, cloves, mustard and vinegar. Pour mixture over kabobs. Bake in 400ºF oven 15-20 minutes, basting often. Serve immediately.
1/2 can jellied cranberry sauce
1/8 teaspoon ground cloves
1 teaspoon dry mustard
1 tablespoon cider vinegar
12 ounces boneless ham, cut into 16 -1/2 inch cubes
1 red pepper, cut into 1" squares
1 green pepper, cut into 1" squares
1 20-ounce can juice-packed pineapple chunks, drained
Servings: 4
1. Using 8 wooden or metal skewers, thread 2 ham chunks, 4 pineapple chunks and red and green pepper pieces on each. Place in a single layer on shallow baking pan.
2. In small bowl, mix together cranberry sauce, cloves, mustard and vinegar. Pour mixture over kabobs. Bake in 400ºF oven 15-20 minutes, basting often. Serve immediately.