Reviewed: Sep. 6, 2008

Everyone loved this recipe. I did make some changes. I cubed some pork and let it marinade over night in the sauce. I did not marinade the pineapple, but I did bast it while it was cooking just like the recipes says. This recipe is a keeper!! Thanks!!

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monie

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Reviewed: Jul. 3, 2008

I altered this a little, so I don't know how helpful this review will be. I did not grill the kabobs, pan fried them instead. I used the honey ham glaze from this site. The kids liked them, thank you for a great idea.

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Reviewer:

MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Jun. 27, 2008

These are wonderful over the camp fire. I also add green pepper chunks and canned potatoes. Recently it rained on the evening I had planned these on the fire so I bake them at 350 for 1 hour in a casserole, thickened the sauce and served over rice with green beans. Excellant! Kids love this!

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: May 21, 2008

This was a great recipe to use with leftover Sunday dinner ham. It was raining so I actually put them under the broiler. The flavor was good - but, I definitely think it would be better grilled as the recipe states. Next time I will marinate them before grilling instead of just basting them to get a stronger flavor.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: May 4, 2008

These were really good, and easy to make. I'll definitely serve them again but might experiment some more, maybe marinating it first or doubling the sauce to thicken and mix with the rice.

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Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Apr. 27, 2008

It just tasted like ham and pineapple I really could not taste the sauce at all .

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Alisha

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Apr. 7, 2008

I sliced the ham and grilled it that way, instead of making kabobs. My husband loves it! Says he could eat ham every day if we grilled it like this and used the sweet and sour sauce. He wants to put the whole Easter ham on the grill next year!

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WEATHERBUNNEY

Cooking Level: Intermediate

Living In: Gibsonia, Pennsylvania, USA

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Reviewed: Mar. 30, 2008

Very yummy! I did add cornstarch to the glaze and baked it in the oven though. Even my picky toddler ate it.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

This marinade was so simple and so delicious. I will probably try this sauce on some pork chops. I feed this to my family and my grandparents and they all thought it was very good. I used leftover ham and cut it up. I wanted to try ham in a different way.

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BRIDGE621

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Reviewed: Dec. 25, 2007

This is a really great tasting food. I was somewhat hesitant to put the glaze on but i generously dosed it on and boy was it good! it tastes exactly like the honey glaze on honey baked hams believe it or not. However, the food itself was somewhat plain- like it needed something more on the kabob to make it finished- it just didn't seem like it was finished. Good served with seasoned wild rice.

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Karen K.

Cooking Level: Beginning

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Dec. 14, 2007

Very yummy. Great summer main dish. I usually serve with rice pilaf.

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Katie

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Reviewed: Nov. 26, 2007

Lovely! I was too lazy to use skewers, and it was too cold to go outside, so instead I placed the ham and pineapple in a casserole dish (after marinating overnight), then tucked it into the oven. Baked at 400-F for about 15 minutes, then broiled until the tops were carmelized. I also added cubed cooked sweet potatoes, and served with steamed white rice and soy sauce. Will definitely go into the rotation!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

Yummy!

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 3, 2007

This was absolutely DELICIOUS! Everything about it was good. the coating mixture sound odd and a little bit gross but if you add everything to it it turns out delicious! I even like to double up on it and just cook the kabobs for longer in order to get more of the sweet glaze on there. I will make this again and again. I made it for a party once and they were the first platter gone. Also if you are wondering how to find good ham chunks, I found that "Jennie-O Lean Turkey Ham" is full of flavor and easy to cut into cubes.

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Karen

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Jun. 29, 2007

Made these for a luau party and everyone loved them. We will make this again this summer.

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shannon

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Reviewed: Jun. 25, 2007

This was OK... doubt I would fix it again on the grill, maybe bake it in the sauce to see if it held more of the flavor.

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kehn

Cooking Level: Expert

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Reviewed: Jun. 21, 2007

This was awesome! I added about a teaspoon of ground cloves, and marinated ham and pineapple over night. Tasted just like baked ham, but the flavor was all the way through not just on the top. Used the Forman grill, was fast and didn't heat up the kitchen WOO HOO baked ham in the summertime!

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Linda

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Reviewed: May 29, 2007

This tastes great however I would prepare it much differently. I don't think the kabob adds much and it is rather messy getting the marinated ham on the skewers. Instead I marinate nice thick slices of ham (not cubed) and grill the ham with large fresh slices of pineapple. It tastes just as good without the mess and shorter prep time. I also now marinate the ham overnight. This is a favorite at our house.

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guinnesshawk

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Reviewed: May 24, 2007

Made this for about 10 people while camping. I made a much bigger batch than the recipe calls for, and they all got eaten, though by the end people were starting to slow down a little. At first though, people couldn't get enough of them! I marinated the ham and pineapple pieces all day, and then put the kabobs together right before grilling. I also added just a bit of worcestershire suace and maybe half a clove of garlic finely minced. I also substituted cranberry mustard for some of the regular. Yummy!

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