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Cola Glazed Ham Kabobs

cola-glazed-ham-kabobs

Description



Fresh veggies and Kunzler’s famous ham, grilled to perfection make the perfect kabob for any outdoor event.

Prep
10m

Cook
15m

Serves
4

Where to Buy Kunzler Products

Ingredients



  • 1 1/2 cup of your favorite Kunzler ham, cut into 1" cubes

  • 1 pint cherry tomatoes
  • 1 medium green pepper, cut into 1" pieces
  • 1 medium yellow pepper, cut into 1" pieces
  • 1/2 head of cauliflower, cut into florets
  • 1 cup dark brown sugar
  • 1/2 cup spicy brown mustard
  • 1/2 cup cola soft drink
  • 1/2 cup bourbon or apple juice

Directions



Step 1

In a saucepan, stir together brown sugar, mustard, cola and bourbon. Cook over medium heat until the brown sugar has dissolved. Set aside.

Step 2

On metal or soaked wooden skewers, place one cherry tomato and alternately thread ham, yellow and green peppers and cauliflower, ending with another cherry tomato.

Step 3

Brush kabobs with cola glaze.

Step 4

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, or until vegetables are tender, brushing occasionally with remaining cola glaze.

Cola Glazed Ham Kabobs

http://www.kunzler.com/recipe/cola-glazed-ham-kabobs/

Ingredients

  • 1 1/2 cup of your favorite Kunzler ham, cut into 1" cubes

  • 1 pint cherry tomatoes
  • 1 medium green pepper, cut into 1" pieces
  • 1 medium yellow pepper, cut into 1" pieces
  • 1/2 head of cauliflower, cut into florets
  • 1 cup dark brown sugar
  • 1/2 cup spicy brown mustard
  • 1/2 cup cola soft drink
  • 1/2 cup bourbon or apple juice

Directions

  1. In a saucepan, stir together brown sugar, mustard, cola and bourbon. Cook over medium heat until the brown sugar has dissolved. Set aside.
  2. On metal or soaked wooden skewers, place one cherry tomato and alternately thread ham, yellow and green peppers and cauliflower, ending with another cherry tomato.
  3. Brush kabobs with cola glaze.
  4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, or until vegetables are tender, brushing occasionally with remaining cola glaze.