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Grilled Hickory Smoked Ham Kebabs

Make your next barbecue pop with a platter of sweet and tangy meat kebabs! Glaze thick chunks of perfectly seasoned Hickory Smoked Ham with maple syrup for a bold, gluten free treat.

WHAT YOU NEED

  • 2 slices Sara Lee® Hickory Smoked Ham, thick and cut into chunks
  • 1/4 cup maple syrup
  • 1 pineapple, cut into 1" chunks
  • 1 green bell pepper, cut into 1" pieces
  • 1 red onion
  • 8 bamboo skewers, soaked in water for at least 1 hr.
  • 1/4 Tbsp. olive oil
  • Salt and pepper

HOW TO MAKE IT

  1. Pre-heat grill to medium-high. In a small bowl, lightly toss ham chunks in maple syrup
  2. Divide the ingredients out over 8 skewers
  3. For each skewer, layer the ham, pineapple, and veggies alternating
  4. Brush each skewer with olive oil. Sprinkle salt and pepper to taste on all sides, set aside
  5. Brush the grill grates with the canola oil, coat thoroughly
  6. Place the kebabs on the grill and grill for 2-3 minutes per side until golden brown
  7. Brush olive oil each time you turn kebabs. Remove from the grill

MADE WITH

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