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| Recipe - Ham & Peach Kebabs with Marmalade Mustard |
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Submitted by:
Susan Dearing
" An
entree with a southern accent.
" |
Ingredients:
1/4 cup of E. Waldo Ward's Sweet
Orange Marmalade
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
pieces
2 medium Peaches, peeled, pitted, cut into 1½-inch chunks
Directions:
1
Prepare barbeque
(medium high heat).
2
Whisk marmalade,
oil, mustard and lemon juice in small bowl to blend.
3
Alternate
ham pieces and peach chunks on 4 metal skewers.
4
Brush with
marmalade glaze and sprinkle with pepper.
5
Grill until
ham is slightly charred and fruit is softened, turning and brushing
often with glaze, about 6 minutes.
Serves
2 people
Can be doubled
Suggestion: Try
our Tangerine Marmalade. |
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