Grilled Ham Steak Kabobs with Peach Slaw Recipe

Grilled ham steak kabobs served over a fruit slaw made with fresh peaches, pea pods, and mint.
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  • 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)
  • 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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