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Submitted by: Stephanie Moon from Nampa, ID
Originally shared on the web 03/09/2011

1-1/2 lbs. smoked ham, cubed
8-oz. can pineapple chunks, juice reserved
2 T. soy sauce
2 T. brown sugar, packed
1/8 t. ground ginger

Alternately thread ham and pineapple onto skewers; place in a 2-quart casserole dish. Combine reserved juice with remaining ingredients; pour over kabobs, turning to coat. Cover and marinate in refrigerator for 2 hours, turning occasionally. Grill over medium-hot coals, turning twice and brushing with marinade until hot and golden, about 10 minutes. Makes 4 servings.