Recipe - Ham & Peach Kebabs with Marmalade Mustard
entree with a southern accent.
1/4 cup of E. Waldo Ward's Sweet
2 Tablespoons Vegetable Oil
4 teaspoons Dijon Mustard
1 Tablespoon fresh Lemon Juice
1 8- to 10-ounce Ham Steak (½ inch thick), cut into 1-inch
2 medium Peaches, peeled, pitted, cut into 1½-inch chunks
(medium high heat).
oil, mustard and lemon juice in small bowl to blend.
ham pieces and peach chunks on 4 metal skewers.
marmalade glaze and sprinkle with pepper.
ham is slightly charred and fruit is softened, turning and brushing
often with glaze, about 6 minutes.
Can be doubled
our Tangerine Marmalade.