Sweet Sour Ham
|Canned boneless fully cooked ham||5 Pound (1 Piece)|
|Canned pineapple slices||20 Ounce (1 Can)|
|Dry sherry/Dry white wine||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green peppers||2 Small, cut in 1 1/2-inch squares|
|Limes||2 , cut into wedges|
Insert spit rod through center of ham.
Adjust holding forks; test balance.
Insert meat thermometer near center of ham, not touching rod.
In covered grill place medium coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower grill hood or cover with foil tent.
Grill ham over medium coals till done and meat thermometer registers 140°, 1 to 1 1/4 hours.
Meanwhile, drain pineapple, reserving 2/3 cup syrup.
Set drained pineapple aside.
In saucepan combine the reserved syrup, dry sherry, vinegar, soy, honey, cooking oil, garlic, and salt.
Boil mixture down to equal 2/3 cup (about 10 minutes); stir occasionally.
During last 30 minutes of cooking, brush ham often with sauce; pass remaining sauce.
Before serving, quarter each pineapple slice.
Thread 12 small bamboo skewers with green pepper, pieces of pineapple, cherry tomato, and lime wedge.