|Canned pineapple chunks||20 Ounce, undrained|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
|Fully cooked ham||1 Pound|
|Swiss cheese||1⁄2 Pound|
Drain pineapple, reserving 2 tablespoons juice.
Set chunks aside.
Combine juice, orange marmalade, mustard, and cloves, stirring well.
Set sauce aside.
Cut ham and Swiss cheese into 1 1/2 x 1/2 x 1/2 inch pieces.
Thread ham, cheese, ham, then pineapple chunks on skewers (cheese must be between and touching ham to prevent rapid melting).
Baste kabobs with reserved sauce, and grill over hot coals 3 to 4 minutes or until cheese is partially melted and ham is lightly browned.
Turn and baste frequently with remaining sauce.