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Ham Steak Kabobs
Ham, Spinach and Pepper Appetizer Rolls

(Family Features) - It's football season! Each year Americans ceremoniously gather at pre-game tailgate parties, grilling out as they cheer on their favorite teams. This fall, hand off traditional grill grub and tackle some new, mouth-watering ideas for a guaranteed victory! Mix up the playbook by introducing new options such as ham - a perfect warm-up for the hard-hitting, action-packed battles on the gridiron.

Score points with your guests by using a variety of cuts, from hickory smoked ham steaks to quarter cut spiral sliced ham, a smaller version of the traditional spiral sliced half ham. These conveniently packaged portions of ham, easy to place in a cooler, are perfect for any tailgate party. Tossed on the grill or incorporated into a classic dish, you can serve them in so many ways - from salads to casseroles, to mini sandwiches and kabobs.

Winning recipes, including Ham Steak Kabobs and Ham, Spinach and Pepper Appetizer Rolls are sure to please even the most discerning tailgating connoisseur. Versatile and flavorful, Cook's Ham (both boneless and bone-in) offers heat and eat options that are quick and easy to prepare so you can spend more time celebrating victories and less time prepping food.

What's the difference between a boneless ham product and a bone-in ham product? Boneless ham products, above all, are convenient, while bone-in ham is known for its taste and texture. Both are consistently great performers on and off the grill!

Be the MVP of your next game-day gathering. Check out tailgating recipes, grilling tips and tricks, and more information online at www.CooksHam.com.

Ham Steak Grilling Tips

  • Bone-in ham steaks serve approximately three to four people.
  • Remove ham from wrapper.
  • Preheat grill.
  • Set grill rack three inches from heat.
  • Heat approximately three minutes on each side for ham steaks, or approximately five minutes on each side for thick-cut steaks.
  • Heat until product center reaches 160°F (use meat thermometer to be sure). Remove immediately.
  • Apply your favorite glaze, if desired. Check out www.CooksHam.com for ideas.

Handling Ham

If serving within seven to 10 days of purchase, keep ham refrigerated. For longer storage, freeze the ham. For best results, use within three months after freezing.

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Ham Steak Kabobs

  • 1 Cook's Bone-in Ham Steak (about 1 pound) or 1 Cook's Bone-in Thick-cut Ham Steak (about 2 pounds), cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 8 chunks
  • 1 medium green bell pepper, cut into 8 chunks
  • 8 cherry tomatoes
  • 8 small mushroom caps
  • 8 chunks fresh pineapple
  • 1 medium sweet onion, such as Vidalia, cut into 8 wedges
  • 1/2 cup Italian dressing, divided
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    1. Prepare grill for medium heat.
    2. Thread ham onto 8 metal or wooden* skewers alternately with bell peppers, tomatoes, mushrooms, pineapple and onion. Brush with half the dressing.
    3. Grill kabobs 8 minutes, or until ham reaches internal temperature of 160°F when tested in center with meat thermometer and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.

Serves 4 to 6

Notes, Tips & Suggestions
*If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
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Ham, Spinach and Pepper Appetizer Rolls

  • 1 Cook's Bone-in Ham (quarter-cut spiral or Ham Steak, approximately 1 pound)
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons Dijon mustard
  • 3 green onions, chopped
  • 6 flour tortillas (8-inch)
  • 18 large spinach leaves, stems removed
  • 1 jar (12 ounces) roasted red peppers, drained, patted dry and cut into thin strips
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    1. Cook ham according to package directions and dice approximately 2 1/2 cups.
    2. Mix cream cheese, mustard and onions in small bowl until well blended.
    3. Spread evenly onto tortillas, to within 1/4 inch of edges. Cover each tortilla with 3 spinach leaves; pressing lightly into cream cheese mixture to secure. Top with roasted peppers and ham. Roll up tightly; wrap individually in plastic wrap. Refrigerate at least 1 hour, or until chilled.
    4. Remove plastic wrap. Trim ends from roll-ups; discard. Cut each roll-up into 6 pinwheels to serve.
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Serves 10 to 12
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SOURCE: Cook's Ham

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