Ham 'N' Pickle Kabobs
|Currant jelly||10 Ounce (1 Jar/ 1 Cup)|
|Prepared mustard||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||2 Tablespoon|
|Cooked ham||1 1⁄2 Pound, cut into 1 inch cubes (Use Leftover Ham)|
|Canned peach halves||10 , each cut into 3 wedges|
Melt jelly in a saucepan.
Blend in mustard and corn syrup until well blended; boil 2 minutes.
Stir in ham cubes; reduce heat and simmer, covered, 20 minutes.
Gently stir in peaches and pickle slices; cover and heat 10 minutes.
Drain sauce from ham, peaches, and pickles and reserve for brushing on kabobs.
Alternately thread ham cubes, pairs of pickle slices, and peach wedges onto skewers, starting and ending with ham.
Brush kabobs with sauce.
Grill about 4 inches from coals until ham is thoroughly browned, turning and brushing frequently with sauce; allow about 30 minutes grilling time.