Pineapple Ham Skewers Recipes

Steps:

• In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight., Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat., Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.

Steps:

• 1. Take a long toothpick; place a piece of ham, piece of pineapple and then a cherry. Repeat til all the skewers are filled. It's that simple
• 2. In mixing bowl, mix the pineapple juice and brown sugar. Mix well. You may need to add a little more brown sugar to get the right consistency. dip each of the skewers into the sauce itl well coated.
• 3. Arrange on long platter or several small appetizer plates. This can be served hot or cold.

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper., Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce.

Steps:

• Preheat grill to medium-high heat. Cut bottom and top off pineapple, then cut off peel; discard. Cut pineapple lengthwise into thirds; remove cores. Cut each pineapple piece crosswise into four 1-inch wedges; set aside. Tightly roll up each ham slice; cut crosswise in half.
• Thread 1 pineapple wedge, 1 ham piece, 4 shrimp, second ham piece and second pineapple wedge onto each of six 10-inch wooden skewers. Place on grill; brush with half of the barbecue sauce.
• Grill 10 to 12 min. or until shrimp turn pink and pineapple is golden brown, turning occasionally and brushing with the remaining barbecue sauce.

Steps:

• soak skewers 30 minutes before starting. cube ham into 1 inch cubes. peel pineapple and also cut into 1 inch cubes. cut onions into large chunks.
• Alternate ham, pineapple and red onions on the skewers until you run out of everything. look for my apple ham glaze recipe to soak the skewers in to keep moist until grilling or for extra flavor.

Steps:

• In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.