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Honey Spice Ham Kebabs

Yields: 4 servings
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Savory Spice Shop Ingredients
Brown Sugar & Spice Honey Ham Rub (Salt-Free) 1 oz bag $2.05
The Brown Sugar & Spice Honey Ham Rub (Salt-Free) blend contains pink peppercorns, which are related to cashews and may produce an allergic response in people with allergies to tree nuts.

Ingredients:

  • 1 x thick slice from a bone-in ham or a ham steak, cut into large cubes
  • 1 Tbsp. Brown Sugar & Spice Honey Ham Rub
  • 1 x pineapple, mango or stone fruit, cut into large chunks (optional)

Directions:

Sprinkle the rub on the ham cubes and thread them onto skewers. (If you're using wooden skewers, soak them in water ahead of time, so they won't burn on the grill.) You can thread the fruit between the ham, or put the fruit on separate skewers. Grill the skewers on a grill or on a grill pan just long enough to get grill marks on the meat and to warm it through. Serve warm.

Yields:

4 servings

Thanks to:

Donna Currie, (cookistry.com)

Honey Spice Ham Kebabs

“I placed an order a couple months ago and we just love all the seasonings we ordered! The most used is the arrowroot. It took our amazing beef stew and unbelievably raised it another notch!”

-Chris D.

Honey Spice Ham Kebabs

The Brown Sugar & Spice Honey Ham Rub (Salt-Free) blend contains pink peppercorns, which are related to cashews and may produce an allergic response in people with allergies to tree nuts.

Yields: 4 servings

Ingredients:

  • 1 x thick slice from a bone-in ham or a ham steak, cut into large cubes
  • 1 Tbsp. Brown Sugar & Spice Honey Ham Rub
  • 1 x pineapple, mango or stone fruit, cut into large chunks (optional)

Directions:

Sprinkle the rub on the ham cubes and thread them onto skewers. (If you're using wooden skewers, soak them in water ahead of time, so they won't burn on the grill.) You can thread the fruit between the ham, or put the fruit on separate skewers. Grill the skewers on a grill or on a grill pan just long enough to get grill marks on the meat and to warm it through. Serve warm.

Yields:

4 servings

Thanks to:

Donna Currie, (cookistry.com)