Ham Sweet Potato Kabobs Recipes

HAM & SWEET POTATO KABOBS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Drain and set aside. , Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the butter, brown sugar and reserved juice. Place the ham, squash, apples, sweet potato and pineapple in a large resealable plastic bag; add the juice mixture. Seal bag and turn to coat; refrigerate for 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sweet potato, squash, apples and pineapple. Grill, covered, over medium heat for 15-20 minutes or until apples are tender, turning occasionally.

BAKED HONEY HAM ON SWEET POTATO BISCUITS WITH BLACKBERRY-BALSAMIC DRIZZLE

Steps:

• For the biscuits: Preheat the oven to 425 degrees F. Poke the sweet potatoes with the tines of a fork and bake until tender, about 1 hour. Let the potatoes cool, and then peel them, discarding the skins.
• In a food processor, puree the potatoes with the buttermilk and nutmeg until smooth.
• Whisk together the flour, sugar, baking soda and salt. With your fingertips or a dough cutter, cut in the cold butter until pea-size chunks are formed. Fold in the sweet potato puree until just combined, being careful not to overwork.
• Dust a work surface with some flour and turn the biscuit dough onto the counter. Form the dough into a 3/4-inch-thick disc. Using a 2 1/4-inch round biscuit cutter, cut out 14 biscuits, starting on the outside of the disk and working your way in. You may need to reshape the last bits of dough back into a disk to get all 14 rounds.
• Grease a 10-inch cast-iron skillet with the vegetable oil and place the biscuits in the skillet, working from the center out. The biscuits should be a tight fit and nestled against each other. Brush the biscuit tops with the melted butter and bake until golden, 15 to 18 minutes.
• For the sandwich build: Split the hot biscuits, place some of the torn ham on the bottom half, drizzle the Blackberry Balsamic Drizzle over the ham and then pile some arugula on top for a peppery bite.
• Combine the preserves, basil, vinegar, mustard, peppercorns and chile in a medium saucepot on the stove. Set over medium heat. Simmer the sauce until thickened, 7 to 10 minutes. Strain the reduction through a fine sieve. Thin with water if needed.

MAPLE, HAM, & PINEAPPLE KABOBS

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.

CHEESY HAM AND SWEET POTATO CASSEROLE

Steps:

• Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
• Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
• Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.

QUICK AND EASY HAM WITH SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

HAM AND PINEAPPLE KABOBS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

HAM AND SWEET POTATO HASH

Steps:

• In a large bowl combine ham, potatoes, onion and green pepper. In a small bowl, whisk together cream, eggs, sage and pepper and add to the ham mixture.
• Preheat broiler. In a medium-sized skillet, melt 1 1/2 tablespoons of the butter over high heat. When almost brown, add the hash, reduce the heat to medium and cook for 4 minutes, gently shaking the pan occasionally to loosen the hash at the bottom.
• To brown the top, invert hash into an overproof dish and place under broiler for 3 to 5 minutes.

HAM KABOBS

Steps:

• In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.

SCALLOPED SWEET POTATOES WITH HAM

Steps:

• Gently boil the sweet potatoes until the skins can be slipped (a fork will easily pierce the potato, but not go into the center.) Drain the potatoes. Cool until they can be handled, then slice into 1/4 inch slices.
• Meanwhile, make the sauce. In a double boiler, melt the butter. Add the onions and let them cook until translucent. Stir in the flour, mustard, salt, and pepper. Cook and stir a few minutes until it is thickened and slightly changes color. Stirring, gradually add the milk. Stir in 3/4 cup of the cheese until melted, then remove from heat.
• Spray a 9" x 13" rectangle baking dish with Pam or grease it. Then layer 1/2 the sliced potatoes, 1/2 the ham, 1/2 the cheese sauce twice.
• Sprinkle with remaining 1/2 cup of cheese and bake 30 minutes at 350°F.

SLOW-COOKER HAM AND SWEET POTATOES

Steps:

• Spray 6-quart oval slow cooker with cooking spray.
• Make cuts about 1 inch apart and 1/4 inch deep in diamond pattern in top of ham. Place ham cut side down in center of slow cooker. Arrange potatoes and onion evenly around ham. Pour broth on top of potatoes and onion.
• In small bowl, mix remaining ingredients. Pour mixture on top of ham, potatoes and onion.
• Cover; cook on Low heat setting 4 to 5 hours or until potatoes are tender and instant-read thermometer inserted in center of ham reads at least 145°F. Remove ham to cutting board; cover loosely with foil, and let stand 15 minutes.
• To serve, cut ham into slices, and transfer to serving dish. With slotted spoon, transfer potatoes and onions to serving dish with ham. Spoon some of the cooking juices on top of ham, if desired.