Ham
Kabobs
Kabobs are small chunks of meat, pieces of fruit, and vegetables thread
on a skewer. They are cooked by broiling
with high heat directly to the food from above.
The distance between the kabob and the heat regulates the degree of
doneness and the broiling time. A broiler pan with slotted tray are designed to
drain excess liquid and grease away from the cooking surface and to help prevent
spatter, smoke, or fire. For safety, ask
an adult to place the broiler pan in the oven, turn the kabobs, and remove pan.
Turn off the broiler immediately after
use. Parents are proud when you leave a
clean kitchen.
Recipe:
1 pound hickory smoked cured ham steak, cut into
twelve 1-inch cubes
2 yellow
bell peppers, cut into 12 square pieces
12 cherry tomatoes
1 8-ounce
can pineapple chunks
1/2 cup
honey barbecue sauce
6 wood skewers
Soak
wood skewers in a pan of water for 30 minutes. Thread each skewer alternating ham, pepper,
tomato, and pineapple. Repeat. Baste with barbecue sauce. Place broiler pan on oven rack about 8-inches
below the broiler. Turn on broiler. Broil
until slightly browned on all sides.
Remove from oven and brush again with barbecue sauce. Serve over steamed rice.
Yield: 6 kabobs.
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist