- Prepare outdoor grill for medium heat. Spray two 18x24-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with one half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches.
- Grill 20 minutes, or until potatoes are tender. Remove from grill; carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches; grill an additional 10 minutes.
- Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill; close lid of grill. Grill 5 minutes, or until cheese is melted. Garnish with additional thyme leaves, if desired.
|-||2 1/2 cups cubed leftover Cook's® Bone-in Ham (1/2-inch cubes)|
|-||8 medium potatoes, peeled, cut into 1/2-inch cubes (about 6-1/2 cups)|
|-||1 medium onion, chopped (about 1/2 cup)|
|-||1 medium green bell pepper, chopped (about 1 cup)|
|-||4 chopped fresh thyme|
|-||1 1/2 olive oil|
|-||1 1/2 tablespoons olive oil|
|-||1 1/2 teaspoons ground black pepper|
|-||2 shredded sharp Cheddar cheese|
|-||1 medium tomato, seeded, chopped|
|-|| Additional fresh thyme leaves (optional)|