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Ham Sprout Kabobs Recipe
|Frozen brussels sprouts||10 Ounce (1 Package)|
|New potatoes||16 , quartered|
|Dry white wine/Apple juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Fully cooked ham||3⁄4 Pound, cut into 1-inch cubes|
Serving size: Complete recipe
Calories 1812 Calories from Fat 271
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6365.2 mg265.2%
Total Carbohydrates 262 g87.4%
Dietary Fiber 46.6 g186.2%
Sugars 9.4 g
Protein 96 g191.2%
Vitamin A 15.5% Vitamin C 568.8%
Calcium 46.7% Iron 20.7%
*Based on a 2000 Calorie diet
Meanwhile, scrub potatoes.
Peel a strip around the center of each new potato.
Cook, covered, in boiling salted water for 10 to 15 minutes or till tender.
Drain and cool.
In a plastic bag combine wine or apple juice, lemon juice, oil, and dill weed.
Add Brussels sprouts, potatoes, and ham.
Close bag tightly.
Marinate in the refrigerator overnight, turning occasionally.
Drain, reserving marinade.
Using eight 8- or 9-inch skewers, alternately thread sprouts, potatoes, and ham.
Place kabobs on an unheated rack in a broiler pan.
Broil 4 inches from the heat for 10 minutes, turning twice.
Brush with reserved marinade often.