Ham & Sweet Potato Kabobs

Ham & Sweet Potato Kabobs

1 large sweet potato peeled and cubed
1 (20 oz) pineapple chunks
1/4 C. butter melted
4 t. brown sugar
1 lb. fully cooked boneless ham, cut into 1" cubes
2 yellow summer squash cut into 3/4" slices
2 large apples cubed

Place sweet potato in a small saucepan, cover with water. Bring to a boil. Reduce heat; cover and cook 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 8 metal or soaked wooden skewers, alternatley thread the ham, sweet potato, squash, apples, and pineapple. Grill covered over medium heat 15-20 minutes or until apples are tender turning occasionally.