Cranberry-Glazed Ham Kabobs
Submitted by lunchlady
Colorful ham kabobs with pineapple and bell peppers, basted in a tangy cranberry glaze spiked with mustard and cloves. A smart way to use leftover holiday ham in just 30 minutes.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minGot leftover ham from the holidays sitting in the fridge? These kabobs are exactly what you need.
Chunks of boneless ham get threaded onto skewers with pineapple, red pepper, and green pepper, then basted with a tangy cranberry glaze made from jellied cranberry sauce, ground cloves, dry mustard, and apple cider vinegar.
Twenty minutes in a hot oven is all it takes, basting often so the glaze gets sticky and caramelized on every surface.
The colors alone are worth making these: ruby-red glaze over golden pineapple, green and red peppers, and bronzed ham.
Pro Tips
- Baste every 5 minutes for the stickiest, most flavorful glaze. Each layer builds on the last
- If using wooden skewers, soak them in water for 30 minutes first so they don’t scorch in the oven
- These work just as well on the grill over medium-high heat for a smoky twist on the cranberry glaze
Ingredients
Directions
Using 8 wooden or metal skewers, thread 2 ham chunks, 4 pineapple chunks and red and green pepper pieces on each.
Place in a single layer on shallow baking pan.
In small bowl, mix together cranberry sauce, cloves, mustard and vinegar.
Pour mixture over kabobs.
Bake in 400℉ (200℃) oven 15 to 20 minutes, basting often.
Serve immediately.
These kabobs are easy to prepare and combine leftover ham and cranberry sauce.
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