Honey-Dijon Glazed Ham and Pineapple Brochettes
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Today many of the best barbecue restaurants stake their reputations on pork.
ingredients
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serves: 6
1 center-cut smoked ham steak (about 1 1/4 pounds and 1 inch thick)
5 slices fresh pineapple, cut to the same thickness as the ham
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
2 green onions (white and some light green parts only, thinly sliced on the bias)
GLAZE:
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 tablespoons extra virgin olive oil
Servings Per Recipe: 6
Amount per Serving
Calories: 262
- Total Fat: 12.6 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Cholesterol: 66.2 mg
- Sodium: 2777 mg
- Total Carbs: 10 g
- Dietary Fiber: 0.9 g
- Sugars: 7.7 g
- Protein: 26.8 g
preparation
1. To make the glaze: In a small bowl, whisk the honey, mustard, and lemon juice. In a steady stream whisk in the olive oil and then 1 teaspoon of lukewarm water.
2. Cut the ham into 1-inch cubes [you should have about 24. pieces]. Cut each slice of pineapple into quarters and trim the tough core from each piece. Sprinkle the pineapple with the salt. Thread the ham and pineapple alternately on skewers. Season both sides of the brochettes with the cayenne. Grill over Direct Medium heat until well marked and warm, 10 to 12 minutes, turning once. Spoon the glaze over the brochettes and garnish with the green onions. Serve warm.
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