For Hawaiian Glaze:
½ cup ketchup
½ cup pineapple juice
2 tablespoons brown sugar
¼ cup reduced sodium soy sauce or tamari
2 garlic cloves, minced
1 tablespoon ginger root, minced or grated

Directions:
1. In small bowl, prepare glaze by whisking ingredients together until combined & reserve, refrigerated, for up to three days in advance.
2. Prepare grill for direct cooking over medium-high heat & prepare ham & vegetables as follows:
o Ham – cut into 1 ½ to 2-inch squares
o Onion – cut into eight wedges leaving root end intact
o Peppers – cut into 1 ½ to 2-inch pieces
o Pineapple – core and cut ½-inch thick slices, further cutting slices into 1 ½ to 2-inch wedges
o Mushrooms (if using) – cut in half or leave whole for smaller mushrooms
3. Skewer ham and vegetables by alternating ingredients & brush with about 1/3 of glaze. Grill for 8-12 minutes or until slightly charred & vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking & once again before serving. Garnish with thinly sliced green onion.

Chef’s Tip:
Ever try tamari? Tamari is a wheat-free (for those avoiding gluten) variation of soy sauce with a less salty, smoother taste. Try some & see the difference!