| 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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