Grilled Ham Steak Kabobs with Peach Slaw

Grilled ham steak kabobs served over a fruit slaw made with fresh peaches, pea pods, and mint.
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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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. 2. Spray cold grill grate with grilling spray. Prepare grill for medium heat. Combine cinnamon, cumin, ginger and turmeric in small dish.
  3. 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. 4. Spoon peach mixture onto serving platter; top with the kabobs.