Kathie Oh's Recipe

Midwest - Grilled Ham and Corn Kebabs

Category: entrees

2 ears of fresh corn
1 5-1/2-ounce can (2/3 cup) apricot nectar
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons prepared mustard
1-1/2 pounds fully cooked ham, cut into 1-inch pieces
2 medium green peppers, cut into 1-1/2-inch pieces
1 pound fresh apricots, halved or quartered and pitted


1. Cut ears of corn into 1-1/2-inch-long pieces. Blanch the corn in boiling water for 9 minutes. (Begin timing immediately after adding the corn to the boiling water.) Drain.

2. In a small saucepan, combine the apricot nectar, honey, lemon juice, and mustard. Bring to boiling. Reduce heat; boil gently for 10 to 15 minutes or until slightly thickened.

3. Meanwhile, on 6 long skewers, thread ham, green pepper pieces, apricot halves or quarters, and corn.

4. Grill over medium-hot coals for 8 to 12 minutes or until vegetables are tender, turning often. Brush occasionally with honey mixture during grilling.