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