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Grilled Ham and Corn Kabobs
- Makes: 6 servings
- Start to Finish
Fresh apricots make a surprise appearance and lend their sweetness to this skewered main dish. These kabobs are perfect for a barbecue.
ears of fresh corn
5 1/2 -
(2/3 cup) apricot nectar
fully cooked ham, cut into 1-inch pieces
medium green peppers, cut into 1-1/2-inch pieces
fresh apricots, halved or quartered and pitted
Cut ears of corn into 1-1/2-inch-long pieces. Blanch the corn in boiling water for 9 minutes. (Begin timing immediately after adding the corn to the boiling water.) Drain.
In a small saucepan, combine the apricot nectar, honey, lemon juice, and mustard. Bring to boiling. Reduce heat; boil gently for 10 to 15 minutes or until slightly thickened.
Meanwhile, on 6 long skewers, thread ham, green pepper pieces, apricot halves or quarters, and corn.
Grill over medium-hot coals for 8 to 12 minutes or until vegetables are tender, turning often. Brush occasionally with honey mixture during grilling. Makes 6 servings.
(Grilled Ham and Corn Kabobs)
Servings Per Recipe 6, fiber (g) 4, sodium (mg) 1519, Fat, total (g) 13, chol. (mg) 64, sat. fat (g) 4, calcium (mg) 30, pro. (g) 22, vit. A (IU) 2624, iron (mg) 2, carb. (g) 30, vit. C (mg) 45, cal. (kcal) 318