Orange Ham Kabobs
rec.food.cooking/Richard Cody (1998)
Yield: 8 servings

1 1/2 lbs fully cooked ham, cut into 24 cubes (1 inch pieces)
2 medium oranges, peeled and cut into eighths
1 large green pepper, cut into 16 pieces
1 large sweet red pepper, cut into 16 pieces
1/2 cuporange juice
2 tbsp tomato paste
1/4 tsp ground ginger

On eight metal skewers, alternately thread three ham cubes, two orange pieces, two green pepper pieces and two red pepper pieces. Place on a broiler pan with rack; broil 4 to 5 inches from the heat for 8 minutes, turning occasionally. In a small bowl, combine the orange juice, tomato paste and ginger; mix well. Brush half over kabobs; broil 2 to 3 minutes. Turn kabobs and brush with the remaining sauce; broil 2 minutes more or until the vegetables are tender.