Ham And Peach Kebabs With Marmalade-Mustard Glaze Recipe - Cooking Index
Ham And Peach Kebabs With Marmalade-Mustard Glaze Recipe - Cooking Index
There's a southern accent to this entree, so round out the menu with corn muffins, coleslaw and three-bean salad; then bring on the coconut layer cake.
Courses: Main Course| 1/4 cup | 59ml | Orange marmalade |
| 2 tablespoons | 30ml | Vegetable oil |
| 4 teaspoons | 20ml | Dijon mustard |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 | Ham steak, 1/2"-thick - (8 to 10 oz) - cut into 1" pieces | |
| 2 | Peaches - peeled, pitted, (medium) | |
| And cut into 1 1/2" chunks | ||
| Freshly-ground black pepper - to taste |
Prepare barbecue (medium-high heat). Whisk marmalade, oil, mustard and lemon juice in small bowl to blend. Alternate ham pieces and peach chunks on 4 metal skewers. Brush with marmalade glaze. Sprinkle with pepper. Grill until ham is slightly charred and fruit is softened, turning and brushing often with glaze, about 6 minutes.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, July 2000
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