Hawaiian Ham Kabobs | Sharon Raasch – Imperial, Neb.
16 oz. uncured honey ham
3 green bell peppers, washed and cut into 1-inch pieces
1 pineapple, trimmed and cut into 1-inch cubes.
1 small red onion, cut into 1-inch pieces
4 bamboo skewers, soaked
2 sprigs fresh thyme
Assemble kabobs, alternating the ham with the pineapple, red oinion and peppers.
Very gently, brush kabobs with canola oil.
Season with salt and pepper.
Grill kabobs over high heat.
Remove from grill, season with fresh thyme leaves and serve immediately.
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The Castle Rock based Colorado Agricultural Leadership Foundation hosted its 12th Legend of Agriculture Dinner on Friday, Oct. 1, 2021. Held for the first time on the CALF grounds at the historic Lowell Ranch, it…