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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A little sugar and spice make these ham-stacked skewers oh-so-nice as an Easter entree. The colorful kabobs are simple to broil in the oven...or grill them outdoors if weather allows. Ingredients:
1 can (20 ounces) unsweetened pineapple chunks |
6 tablespoons butter |
1/3 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
2 medium sweet potatoes, peeled and cut into 3/4-inch slices |
1 medium green pepper, cut into chunks |
1-1/2 cups cubed fully cooked ham (1-inch cubes) |
Directions:
1. Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside (discard remaining juice or save for another use). In a saucepan, combine the juice, butter, brown sugar and cinnamon; cook and stir over medium heat until sugar is dissolved. Set aside.
2. Place sweet potatoes in another saucepan and cover with water; bring to a boil. Reduce heat. Simmer, uncovered, for 10-12 minutes or until potatoes are tender; drain.
3. On metal or soaked wooden skewers, alternately thread sweet potatoes, green pepper, ham and pineapple. Brush with brown sugar mixture. Broil 4 in. from the heat for 4-6 minutes on each side or until heated through and peppers are tender, basting occasionally. Yield: 4 servings.
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