 | | Directions | - 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.
- Spray cold grill grate with grilling spray. Prepare grill for medium heat. Combine cinnamon, cumin, ginger and turmeric in small dish.
- 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.
- Spoon peach mixture onto serving platter; top with the kabobs.
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| 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) |
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