APRICOT-GLAZED HAM KEBOBS WITH RICE

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

Makes 6 servings, 2 kebobs each

[edit] Ingredients

• 1 8-ounce can sliced pineapple (drain; reserve juice)
• 2/3 cup apricot preserves
• 2 teaspoons lemon juice
• 1 teaspoon prepared mustard
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 1/2 pounds fully cooked Ham, cut in 48 cubes (1-1/4 inches each)
• 3 medium Pears, cut into eighths
• 2 green peppers, cut into 48 squares (1 inch each)
• 3 cups hot cooked rice

[edit] Directions

1. Quarter 3 pineapple slices; set aside. Use remaining slice another time.
2. Combine pineapple juice, preserves, lemon juice, mustard, cinnamon, cloves and salt in 2-quart saucepan.
3. Bring to a boil. Dissolve cornstarch into chicken broth; add to mixture.
4. Cook, stirring frequently, until clear and thickened.
5. Using 12 skewers*, alternately thread 4 pieces each of Ham and peppers, 2 pieces of Pears and 1 piece of pineapple on each.
6. Brush kebobs with sauce.
7. Broil 5 inches from heat 10 or 15 minutes, turning and brushing frequently with sauce.
8. Serve over fluffy rice. Pass remaining sauce.

[edit] See also