Apricot-glazed Ham Kebobs with Rice

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

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