Honey-Dijon Glazed Ham and Pineapple Brochettes

[Tombstone]

Glaze

1 tablespoon honey

1 tablespoon Dijon mustard

2 teaspoons fresh lemon juice

2 tablespoons olive oil



1-1/4 pounds center-cut smoked ham steak, about 1 inch thick

5 slices fresh pineapple, cut to the same thickness as the ham

1/2 teaspoon kosher salt

1/4 teaspoon cayenne

2 green onions, white and some light green parts, thinly sliced on the bias



To make the glaze: In a small bowl, whisk together the honey, mustard, and lemon juice. In a steady stream whisk in the olive oil and then 1 teaspoon of lukewarm water.

Cut the ham into 1-inch cubes. You should have about 24 pieces. Cut each slice of pineapple into quarters and trim the tough core from each piece. Sprinkle the pineapple with salt. Thread the ham and pineapple alternately on skewers. Each skewer should have 4 pieces of ham and 3 pieces of pineapple. Season both sides of the brochettes with the cayenne. Grill over Direct Medium heat until well marked and warm, 10 to 12 minutes turning once halfway through the grilling time.

Serve on a platter or individual plates. Spoon or pour the glaze over the brochettes then garnish with the green onions.

Makes 6 servings