Maple Ham Pineapple Kabobs Recipes

Steps:

• In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight., Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat., Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Steps:

• Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.
• Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)
• Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
• Preheat the oven to 375°F (190°C).
• Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.
• Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.
• Score the fat in a diamond pattern and push a clove into each cross section.
• Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
• Roast the gammon joint for 40 minutes, glazing again halfway through.
• Carve and serve.
• Enjoy!

Steps:

• In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prick the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Press the cloves into the ham. Place the ham in a baking dish with the water.
• In a saucepan over low heat, melt the butter, and mix in the syrup, brown sugar, and honey until heated through. Pour 1/2 the mixture over the ham.
• Bake the ham 1 hour and 30 minutes in the preheated oven. Baste frequently with the remaining butter and syrup mixture.
• Remove the ham from heat, and drain pan drippings into a saucepan over medium heat. Cook and stir until thickened, and serve with the ham.

Steps:

• Place ham and pineapple on skewers. (I did 3 ham and 2 pineapple per skewer.).
• Mix together crushed pineapple and brown sugar. If to chunky place in blender until smooth.
• Make sure your grill is nice and hot. Baste kabobs with pineapple and brown sugar mix.
• Grill until heated and has nice grill marks. Enjoy!

Steps:

• 1. Take a long toothpick; place a piece of ham, piece of pineapple and then a cherry. Repeat til all the skewers are filled. It's that simple
• 2. In mixing bowl, mix the pineapple juice and brown sugar. Mix well. You may need to add a little more brown sugar to get the right consistency. dip each of the skewers into the sauce itl well coated.
• 3. Arrange on long platter or several small appetizer plates. This can be served hot or cold.