Apricot-glazed Ham Kebobs with Rice

Description
Makes 6 servings, 2 kebobs each

Ingredients

 * 1 8-ounce can sliced pineapple (drain; reserve juice)
 * 2/3 cup apricot preserves
 * 2 teaspoons lemon juice
 * 1 teaspoon prepared mustard
 * 1/4 teaspoon ground cinnamon
 * 1/4 teaspoon ground cloves
 * 1/8 teaspoon salt
 * 1 tablespoon cornstarch
 * 1/2 cup chicken broth
 * 1 1/2 pounds fully cooked ham, cut in 48 cubes (1-1/4 inches each)
 * 3 medium pears, cut into eighths
 * 2 green peppers, cut into 48 squares (1 inch each)
 * 3 cups hot cooked rice

Directions
Quarter 3 pineapple slices; set aside. Use remaining slice another time.

Combine pineapple juice, preserves, lemon juice, mustard, cinnamon, cloves and salt in 2-quart saucepan. Bring to a boil. Dissolve cornstarch into chicken broth; add to mixture. Cook, stirring frequently, until clear and thickened.

Using 12 skewers*, alternately thread 4 pieces each of ham and peppers, 2 pieces of pears and 1 piece of pineapple on each. Brush kebobs with sauce. Broil 5 inches from heat 10 or 15 minutes, turning and brushing frequently with sauce. Serve over fluffy rice. Pass remaining sauce.