|Submitted by: Susan Dearing|
" An entree with a southern accent. "
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
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
Suggestion: Try our Tangerine Marmalade.