Ham and Peach Kebabs with Marmalade-Mustard GlazeAngie Norwood Browne
There's a southern accent to this entrée, so round out the menu with corn muffins, coleslaw and three-bean salad; then bring on the coconut layer cake.
Cooks' Note
·Slaw may be made 1 day ahead and chilled, covered.
Recipe information
Total Time
1 hr
Yield
Makes 2 servings; can be doubled
Ingredients
1/4 cup orange marmalade
2 tablespoons vegetable oil
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 8- to 10-ounce ham steak (1/2 inch thick), cut into 1-inch pieces
2 medium peaches, peeled, pitted, cut into 1 1/2-inch chunks
Preparation
Prepare barbecue (medium-high heat). Whisk marmalade, oil, mustard and lemon juice in small bowl to blend. Alternate ham pieces and peach chunks on 4 metal skewers. Brush with marmalade glaze. Sprinkle with pepper. Grill until ham is slightly charred and fruit is softened, turning and brushing often with glaze, about 6 minutes.
