Post by Loupy on Jun 1, 2011 13:25:33 GMT -7
Ham & Sweet Potato Kabobs
Photo by: Taste of Home
I like to serve these kabobs with a green salad for an easy, thrifty meal. The buttery, brown sugar marinade highlights everything on the skewer.
Sandra Hill, Wilson, New York
4 Servings (Yield: 8 kabobs)
Prep: 25 min. + marinating
Grill: 15 min.
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-in. slices
2 large apples, cubed
Directions
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.
Nutrition Facts:
2 kabobs equals
384 calories,
15 g fat
6 g saturated fat
50 mg cholesterol
803 mg sodium
49 g carbohydrate
6 g fiber
17 g protein
Ham & Sweet Potato Kabobs published in Taste of Home June/July 2009
All Rights Reserved.
Photo by: Taste of Home
I like to serve these kabobs with a green salad for an easy, thrifty meal. The buttery, brown sugar marinade highlights everything on the skewer.
Sandra Hill, Wilson, New York
4 Servings (Yield: 8 kabobs)
Prep: 25 min. + marinating
Grill: 15 min.
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-in. slices
2 large apples, cubed
Directions
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.
Nutrition Facts:
2 kabobs equals
384 calories,
15 g fat
6 g saturated fat
50 mg cholesterol
803 mg sodium
49 g carbohydrate
6 g fiber
17 g protein
Ham & Sweet Potato Kabobs published in Taste of Home June/July 2009
All Rights Reserved.
