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Island-Spiced Ham Skewers
1 h 10 m
Diabetic Living Magazine
“For something different at your next barbecue, try these island-inspired ham skewers. Loaded with fruit, peppers, red onion and zucchini, and brushed with a spicy brown sugar-coffee mixture, they are a nice alternative to steak and chicken kebabs.”
1 teaspoon smoked sweet paprika or regular paprika
1 teaspoon ground allspice
¾ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
1½ pounds reduced-sodium cooked boneless ham
1 large orange sweet pepper, seeded and cut into 1½-inch pieces
1 large yellow sweet pepper, seeded and cut into 1½-inch pieces
2 small zucchini, cut into ¾-inch-thick slices
1 large red onion, cut into 12 wedges
1 large navel orange, cut into 12 wedges
¼ cup snipped fresh cilantro
1Preheat oven to 425°F. Line an extra-large baking sheet with foil; lightly coat foil with cooking spray. Set aside.
2In a small bowl, stir together brown sugar, thyme, ground coffee, paprika, allspice, garlic powder and, if desired, cayenne pepper.
3Trim fat from ham; cut ham into 1½-inch pieces (about ½ ounce each). On twelve 12-inch metal skewers, alternately thread ham, sweet peppers, zucchini and onion. Add an orange piece to the end of each skewer. Place skewers on the prepared baking sheet; carefully sprinkle with about half of the brown sugar mixture. Turn and sprinkle with the remaining brown sugar mixture.
4Roast skewers about 24 minutes or until zucchini and onion are crisp-tender, carefully turning once halfway through roasting time. To serve, sprinkle with cilantro.
Variation: For a gas or charcoal grill, place skewers on the rack of a covered grill directly over medium heat for 12 minutes or until vegetables are crisp-tender, turning once and sprinkling with remaining brown sugar mixture halfway through grilling time.