Grilled Ham and Corn Kabobs
Recipe from Midwest Living

Fresh apricots make a surprise appearance and lend their sweetness to this skewered main dish. These kabobs are perfect for a barbecue.


Grilled Ham and Corn Kabobs

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Servings: 6 servings
Total Time: 45 mins
Related Categories: Corn on the Cob, Green Peppers, Grilled Vegetables, Grilling, Ham, Kabobs, Kabobs, Lemons, Low Carb, Summer Dinners
 
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Ingredients
  • 2  ears
    of fresh corn
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  • 1  5-1/2-ounce can (2/3 cup)
    apricot nectar
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  • 2  tablespoons
    honey
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  • 1  tablespoon
    lemon juice
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  • 2  teaspoons
    prepared mustard
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  • 1-1/2  pounds
    fully cooked ham, cut into 1-inch pieces
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  • 2  medium
    green peppers, cut into 1-1/2-inch pieces
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  • 1  pound
    fresh apricots, halved or quartered and pitted
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Directions
1.
Cut ears of corn into 1-1/2-inch-long pieces. Blanch the corn in boiling water for 9 minutes. (Begin timing immediately after adding the corn to the boiling water.) Drain.
2.
In a small saucepan, combine the apricot nectar, honey, lemon juice, and mustard. Bring to boiling. Reduce heat; boil gently for 10 to 15 minutes or until slightly thickened.
3.
Meanwhile, on 6 long skewers, thread ham, green pepper pieces, apricot halves or quarters, and corn.
4.
Grill over medium-hot coals for 8 to 12 minutes or until vegetables are tender, turning often. Brush occasionally with honey mixture during grilling. Makes 6 servings.
Nutrition information
Calories 318, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 64 mg, Sodium 1519 mg, Carbohydrate 30 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 77%, Calcium 3%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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