- If you don't want to add the Bourbon, don't. Simply put your jam in the microwave for a few seconds to melt it a bit so it can be brushed on the kabobs.
- I wish I had followed my instinct and added some spices to the glaze... I really like nutmeg with peaches, but cinnamon would be good too.
- If your jam/preserves are chunky you might want to give them a whirl in the food chopper.
I've been looking for metal skewers and found some nice ones at Walmart. They are stainless steel, $1.97 a pack and are folded into a V shape to help keep food from spinning when you turn them.
Ham, Onion and Bell Pepper cut into bite size pieces, about 1"
Peaches, cut into bite size pieces-I cut them into 4ths and then cross wise-8 pieces per peach
1/2 C peach jam/preserves
2 tsp Bourbon
I'd add a few hearty grates of fresh nutmeg or a shake of cinnamon
- Thread ham, onion, peppers and peaches onto skewers. Make sure you soak wooden skewers for at least 30 minutes in water.
- I gave them a quick spritz of vegetable oil before placing on the grill.
- Grill kabobs over medium hot heat for about 6-8 minutes. Watch them and turn to a different side as they begin to char.
- Brush with the glaze during the last couple minutes.