Ingredients

• 1-1/2 teaspoons Moroccan Spice (3 tsp. ground cinnamon, 2 tsp. ground cumin, 1 tsp. ground ginger, 1 tsp. turmeric)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 Cook's® Bone-in Thick Cut Ham Steak (about 2 pounds)
• 4 ripe medium peaches, thinly sliced
• 3 ounces pea pods, cut into thin strips
• 2 tablespoons finely chopped red bell pepper
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon rice wine vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons stone ground mustard
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Dash ground red pepper
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin

Instructions

1. Mix peaches, pea pods, bell peppers, mint, vinegar, sugar, mustard, 1 tablespoon olive oil, salt, black pepper and red pepper in medium bowl until well blended; set aside.
2. Spray cold grill grate with grilling spray. Prepare grill for medium heat. Combine cinnamon, cumin, ginger and turmeric in small dish.
3. Cut ham steak into 1x3-inch strips; thread evenly onto water-soaked skewers. Sprinkle with the spice mixture; drizzle with remaining 1 tablespoon olive oil. Grill 5 minutes on each side, or until ham is golden brown and reaches internal temperature of 160 degrees F when tested in center with meat thermometer.
4. Spoon peach mixture onto serving platter; top with the kabobs.