The trick is to smoke the meat and not make the meat smoke
HAM & PINEAPPLE BROCHETTES
Date:June 03, 2009 Favorite:Kebabs Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Ham & Pineapple Brochettes
The glaze was made from dijon mustard, honey, lemon juice & EVOO
The ham steak and pineapple are cut into 1” cubes
The honey mustard glaze is mixed and will be applied to the brochettes after they come off the grill
The ham and pineapple chunks are skewered and 1/4 teaspoon of cayenne pepper is applied to the 4 skewers
The skewers are grilled for about 15 minutes using direct medium heat
The skewers received the glaze & some sliced scallions. Some honey & brown sugar baked beans are the side dish
These were great & the similarly seasoned baked beans were the perfect side dish
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Since ham steak is my favorite meat this recipe from Weber’s Real Grilling was guaranteed to be a favorite of mine. Right off the bat I would have to say these are my favorite kabobs. They are simple to make with two ingredients and a simple glaze. A 1” thick ham steak was cubed and a fresh pineapple was sliced into 1” thick slices that were also cut into 1” cubes. These were threaded on skewers and a small amount of cayenne pepper was applied before grilling. After 15 minutes over medium heat the skewers were brushed with a honey-mustard glaze and covered with sliced scallions. These were amazing, now I love ham steak so it is no surprise I say this. However it was the pineapple that was an eye-opener. The grilling made them sweeter than any pineapple I’ve ever tasted. The other surprise was how much heat was in the 1/4 tsp. of cayenne pepper that was sprinkled over a total of 4 skewers. I will be making these again in the next few days and I’m guessing often after that.
Weber's Real Grilling:
Honey-Dijon Glazed Ham & Pineapple Brochettes - Page 144