Apricot-glazed Ham Kebobs with Rice

Description
Makes 6 servings, 2 kebobs each

Ingredients

 * 1 x 8-ounce can sliced pineapple (drain; reserve juice)
 * ⅔ cup apricot preserves
 * 2 teaspoons lemon juice
 * 1 teaspoon prepared mustard
 * ¼ teaspoon ground cinnamon
 * ¼ teaspoon ground cloves
 * ⅛ teaspoon salt
 * 1 tablespoon cornstarch
 * ½ cup chicken broth
 * 1½ pounds fully cooked ham, cut in 48 cubes (1¼ inches each)
 * 3 medium pears, cut into eighths
 * 2 green peppers, cut into 48 squares (1 inch each)
 * 3 cups hot cooked rice

Directions

 * 1) Quarter 3 pineapple slices; set aside.
 * 2) Use remaining slice another time.
 * 3) Combine pineapple juice, preserves, lemon juice, mustard, cinnamon, cloves and salt in 2-quart saucepan.
 * 4) Bring to a boil.
 * 5) Dissolve cornstarch into chicken broth; add to mixture.
 * 6) Cook, stirring frequently, until clear and thickened.
 * 7) Using 12 skewers*, alternately thread 4 pieces each of ham and peppers, 2 pieces of pears and 1 piece of pineapple on each.
 * 8) Brush kebobs with sauce.
 * 9) Broil 5 inches from heat 10 or 15 minutes, turning and brushing frequently with sauce.
 * 10) Serve over fluffy rice.
 * 11) Pass remaining sauce.