Ham & sweet Potato Kabobs

By GmaJan12

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 can (20 ounces) unsweetened pineapple chunks
• 1/4 cup butter, melted
• 4 teaspoons brown sugar
• 1 pound fully cooked boneless ham, cut into 1-inch cubes
• 2 yellow summer squash, cut into 3/4-inch slices
• 2 large apples, cubed

Preparation

Step 1

Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Drain and set aside.

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the butter, brown sugar and reserved juice. Place the ham, squash, apples, sweet potato and pineapple in a large resealable plastic bag; add the juice mixture. Seal bag and turn to coat; refrigerate for 1 hour.

Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sweet potato, squash, apples and pineapple. Grill, covered, over medium heat for 15-20 minutes or until apples are tender, turning occasionally.

Yield: 8 kabobs.