Cook's Ham

Grilled Ham Steak Kabobs with Peach Slaw
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Grilled ham steak kabobs served over a fruit slaw made with fresh peaches, pea pods, and mint

Ingredients

1	Cook's® Bone-in Thick Cut Ham Steak (about 2 pounds)
4	ripe medium peaches, thinly sliced
3	ounces pea pods, cut into thin strips
2	tablespoons finely chopped red bell pepper
1	tablespoon chopped fresh mint leaves
1	tablespoon rice wine vinegar
2	teaspoons granulated sugar
2	teaspoons stone ground mustard
2	tablespoons olive oil, divided
1/4	teaspoon salt
1/8	teaspoon ground black pepper,Dash ground red pepper
3/4	teaspoon ground cinnamon
1/2	teaspoon ground cumin
1/4	teaspoon ground ginger
1/4	teaspoon ground turmeric
1-1/2	teaspoons Moroccan Spice (see Note)

Directions

1.	Mix peaches, pea pods, bell peppers, mint, vinegar, sugar, mustard, 1 tablespoon olive oil, salt, black pepper and red pepper in medium bowl until well blended; set aside.
2.	Spray cold grill grate with grilling spray. Prepare grill for medium heat. Combine cinnamon, cumin, ginger and turmeric in small dish.
3.	Cut ham steak into 1x3-inch strips; thread evenly onto water-soaked skewers. Sprinkle with the spice mixture; drizzle with remaining 1 tablespoon olive oil. Grill 5 minutes on each side, or until ham is golden brown and reaches internal temperature of 160°F when tested in center with meat thermometer.
4.	Spoon peach mixture onto serving platter; top with the kabobs.

Notes

Moroccan Spice 3 tsp. ground cinnamon 2 tsp. ground cumin 1 tsp. ground ginger 1 tsp. turmeric Cooking Know-How: If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.