Submitted by:  Susan Dearing

An entree with a southern accent. "

1/4 cup of E. Waldo Ward's Sweet Orange Marmalade
  2 Tablespoons Vegetable Oil
  4 teaspoons Dijon Mustard
  1 Tablespoon fresh Lemon Juice
  1 8- to 10-ounce Ham Steak (½ inch thick), cut into 1-inch pieces

  2 medium Peaches, peeled, pitted, cut into 1½-inch chunks

Prepare barbeque (medium high heat).

2  Whisk marmalade, oil, mustard and lemon juice in small bowl to blend.

3  Alternate ham pieces and peach chunks on 4 metal skewers.

4  Brush with marmalade glaze and sprinkle with pepper.

5  Grill until ham is slightly charred and fruit is softened, turning and brushing often with glaze, about 6 minutes.

Serves 2 people
Can be doubled

Suggestion: Try our Tangerine Marmalade.