Party Planning Recipes for the month of June > Summer Foods > |
| | Ham & Pineapple Kabobs
1 pound of thick ham steak
15 ounces of canned pineapple pieces in natural juice
8 ounces of firm Brie, chilled
2 tablespoons of sunflower oil
1 garlic clove, crushed
1 tablespoon of lemon juice
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
pepper
freshly cooked rice, to serve
Cut the ham into even size chunks. Place the chunks in a pan of boiling water and simmer for 5 minutes.
Drain the pineapple pieces and reserve 3 tablespoons of the juice. Cut the chilled cheese into large chunks.
To make the baste, put the reserved pineapple juice, oil, garlic, lemon juice, nutmeg, cloves, in a small screw top jar, add pepper to taste, and shake until well combined. Set aside until required.
Remove the ham from the pan with a slotted spoon. Thread the ham onto skewers, alternating with the pineapple and cheese pieces.
Grill the kabobs over warm coals, turning and basting frequently with the oil and pineapple juice mixture, for 2 - 4 minutes on each side, until the pineapple and ham are hot and the cheese is just beginning to melt. Do not overcook, otherwise the cheese will become runny and the kabobs will become a mess; allow enough time to reheat the ham and for the pineapple to warm through.
Remove the kabobs from the heat and serve on a bed of freshly cooked rice. Serves 4 |
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