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APRICOT-GLAZED HAM KEBOBS WITH RICE

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Makes 6 servings, 2 kebobs each



Ingredients Needed For APRICOT-GLAZED HAM KEBOBS WITH RICE
* 1 8-ounce can sliced pineapple (drain; reserve juice)
* 2/3 cup apricot preserves
* 2 teaspoons lemon juice
* 1 teaspoon prepared mustard
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/8 teaspoon salt
* 1 tablespoon cornstarch
* 1/2 cup chicken broth
* 1 1/2 pounds fully cooked Ham, cut in 48 cubes (1-1/4 inches each)
* 3 medium Pears, cut into eighths
* 2 green peppers, cut into 48 squares (1 inch each)
* 3 cups hot cooked rice


Directions To Prepare APRICOT-GLAZED HAM KEBOBS WITH RICE
#Quarter 3 pineapple slices; set aside. Use remaining slice another time.
#Combine pineapple juice, preserves, lemon juice, mustard, cinnamon, cloves and salt in 2-quart saucepan.
#Bring to a boil. Dissolve cornstarch into chicken broth; add to mixture.
#Cook, stirring frequently, until clear and thickened.
#Using 12 skewers*, alternately thread 4 pieces each of Ham and peppers, 2 pieces of Pears and 1 piece of pineapple on each.
#Brush kebobs with sauce.
#Broil 5 inches from heat 10 or 15 minutes, turning and brushing frequently with sauce.
#Serve over fluffy rice. Pass remaining sauce.




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Sunday, August 20, 2017, 5:55 am


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