Grilled Ham and Corn Kabobs | Midwest Living

Grilled Ham and Corn Kabobs

Grilled Ham and Corn Kabobs

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  • Makes: 6 servings
  • Start to Finish 45 mins

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Fresh apricots make a surprise appearance and lend their sweetness to this skewered main dish. These kabobs are perfect for a barbecue.


  • 2 ears of fresh corn
  • 1 5 1/2 - ounce can (2/3 cup) apricot nectar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared mustard
  • 1 1/2 pounds fully cooked ham, cut into 1-inch pieces
  • 2 medium green peppers, cut into 1-1/2-inch pieces
  • 1 pound fresh apricots, halved or quartered and pitted


  1. 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.
  2. 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.
  3. Meanwhile, on 6 long skewers, thread ham, green pepper pieces, apricot halves or quarters, and corn.
  4. 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.

Nutrition Facts

(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

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