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Hawaiian Ham Skewers

Hawaiian Glaze 1/2 cup ketchup 1/2 cup pineapple juice 2 tablespoons brown sugar 1/4 cup reduced-sodium soy sauce or tamari 2 garlic cloves, minced 1 tablespoon ginger root, minced or grated Ham Skewers 4-6 skewers 1-1/2 pounds Smithfield Ham Steaks, cut into 1 1/2-2-inch squares 1 large red onion, cut into eight wedges, root end intact 2 to 3 sweet bell peppers, cut into 1-1/2- to 2-inch pieces 1/2 fresh pineapple, cored and cut into 1/2-inch-thick slices 4 ounces fresh button or crimini mushrooms, halved (optional) 1 green onion, thinly sliced, for garnish

To prepare glaze: In small bowl, whisk ketchup, pineapple juice, brown sugar, soy sauce, garlic and ginger root until combined; reserve, refrigerated, for up to three days. Heat grill to medium-high. Skewer ham, onion, bell pepper, pineapple and mushrooms by alternating pieces, and brush with about one-third of glaze. Grill 8-12 minutes, or until slightly charred and vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking and again before serving. Garnish with green onion.