Pineapple And Ham Kebabs
|Cooked ham cubes||40 (3/4 Inch Ones)|
|Canned pineapple chunks||16 Ounce, drained (1 Can)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
Arrange ham and pineapple alternately on twenty 6-inch bamboo skewers; set aside.
In a small saucepan, combine chili sauce and cornstarch.
Stir in jelly, mustard and orange peel.
Cook and stir over low heat until thickened.
Preheat broiler or barbecue grill, if necessary.
Place oven rack 5 to 8 inches from heating element.
Place a wire rack in a broiler pan.
Arrange skewered ham and pineapple on rack; brush with jelly sauce.
Turning and brushing with sauce several times, broil about 3 minutes until hot.
Arrange broiled kabobs on a large platter; serve warm.