* Exported from MasterCook * Mandarin Ham Kabobs Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 4 slices white bread -- 1/2" thick 3 tablespoons vinegar 1/2 teaspoon dry mustard 1/4 teaspoon ground ginger 1/2 teaspoon ground cloves 3 1/2 tablespoons orange marmalade 36 cubes cooked ham (1"x1"x1/2") 2 small cans mandarin orange sections -- well drained cellophane-tipped toothpicks Melt 1/2 cup of the butter in a skillet. Trim the crusts off the bread and fry the slices in the melted butter until they are light brown on both sides. Drain them well on absorbent paper towels. Cut fried bread into 1-inch squares. Each 4"x4" bread slice yields 9 squares. To make the sauce, melt the remaining 1/2 cup butter in the same skillet. While the butter is melting, in a small mixing bowl, combine vinegar, mustard, ginger, cloves and orange marmalade. Mix well and blend this mixture into the melted butter, stirring well. Add the ham cubes to the sauce and simmer gently for about 5 minutes. On a cellophane-tipped toothpick, skewer a mandarin orange section, a ham cube, another mandarin orange section and finally a fried bread cube. Serve while the meat is hot, or refrigerate the kabobs until party time and serve cold. Do-Ahead Note: Assemble the kabobs complete with the mandarin orange garnish several hours before serving time and refrigerate. Serving suggestions: Reserve any remaining sauce to be used as a dip with the kabobs. This sauce is popular and goes quickly, so you may want to make extra. From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New Century Publishers, Inc. 1980. ISBN 0-8329-0196-2) MC formatted by cranew@foothill.net - - - - - - - - - - - - - - - - - -