| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Main dishes, Meat, Pork, Ham, Fruit |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Apricot preserves |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
c |
Apricot nectar |
| 1 |
tb |
Lemon juice |
| 1/2 |
lb |
(1-1/2 cups) cooked ham; cut into 1" cubes |
| 2 |
|
Firm medium bananas; cut into 1" slices |
| 1 |
cn |
(8 oz.) pineapple chunks; drained |
INSTRUCTIONS
In a bowl, combine preserves, ginger, nectar and lemon juice; mix well.
Marinate ham, bananas, and pineapple 1 to 2 hours in apricot basting sauce.
Thread ham, bananas, and pineapple on 4 large or 8 small skewers, beginning
and ending with ham. Grill or broil kabobs 6" to 8" from heat source for 15
to 20 minutes, turning occasionally. Brush often with basting sauce until
ham and fruit are heated through. Recipe by "Pillsbury Kitchens' Family
Cookbook" 1979 edition
Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@llion.org> on
Feb 18, 1998
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”