Apricot-Barbecued Ham with Rice

Ingredients

• ½ cup chopped or minced onion, red
• 1 green bell pepper, cut into ½-inch squares
• 1 cup sliced celery
• 2 tablespoons butter or margarine
• 1½ tablespoons flour
• 1 12-ounce can apricot nectar
• 1 teaspoon prepared mustard
• 1 tablespoon wine vinegar
• ¼ cup catsup or (1 cup tomato sauce)
• ¼ cup apricot preserves
• 1 ¼ teaspoon seasoned pepper
• 12 ounces cooked ham, cut into ¾-inch cubes (2½ cups)
• 4 cups hot cooked rice

Directions

1. Cook onion, green pepper and celery in butter until tender but not brown. Blend in flour.
2. Add apricot nectar, mustard, vinegar, catsup or tomato sauce, preserves, and pepper.
3. Cook, while stirring, until thick and smooth.
4. Place the ham in the grill, brush with the newly-made barbecue sauce, and grill 2-8 minutes per side to heat through. Lightly baste with the remaining barbecue sauce.
5. Serve over fluffy rice.