Pineapple Ham Kabobs

Minnesota summers are short-lived, so we make the most of them.  Long, cold winters drive us to patios and grills 7 days a week, provided there's no hail or lightning.  In the past couple weeks, I have become more and more comfortable with our grill, in part because I want to know how to use it and in part because our over crapped out on us and we're waiting on a replacement part.  But one can only eat so many hot dogs and chicken breasts.

I adapted my recipe from {here}

Gather up:
  • 1/2 lb ham (I had a spiral ham that I cut mine from, but chunks would be fine too)
  • 20 oz can of pineapple chunks in juice*
  • 4 Tbsp brown sugar, halved
  • 4 Tbsp soy sauce, halved
  • 1/2 tsp ground ginger, halved
*If you use fresh pineapple and/or pineapple juice, heat the fruit and juice for a few minutes before using.  Pineapple juice contains bromelain, an amazing enzyme for tenderizing meat.  Not so great for soft, cured ham.  Be warned, if you skip this step when using fresh fruit, you'll probably end up with mushy meat.  Yuck.

Lace your skewers with ham and pineapple.  Make your first batch of marinade/glaze by mixing 2 Tbsp brown sugar and soy sauce (each) and 1/4 tsp of ginger.  Lay skewers in a shallow pan and pour marinade over everything.  Let sit in the fridge for 1-2 hours.

Mix a second round of glaze for brushing when things are on the grill.  Because the ham you're using is already cooked, you aren't really running a risk of cross-contamination if you reuse the glaze, but I just like to be in the practice of having it separate.  Plus the ingredients aren't exactly going to break the bank.  Plus the girls each get to use the whisk and mixing bowl in this case.  We all fight our own battles.

Heat your grill to a medium heat (around 300-350 degrees) and get a sheet of tin foil.  This isn't necessary, but for easy of flip-age and clean-up, I'd highly recommend it.  Heat your kabobs over the heat for about 10 minutes or so, glazing and turning occasionally.  Again, the ham is cooked, so you're just trying to heat things through and giving the sugar in the glaze a chance to do it's thing over the heat.

Once you're satisfied with temperature and sugar-crusting on the salty-sweet goodness you've created, pull them from the heat and eat!

I made six kabobs.
Avery ate about 1/2 the ham off 1.  Liv ate the pineapple.
I ate one.
Nate ate two.
Liv ate the other two.  The girl loves sweet, savory, tasty things!

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