Ham & Pineapple kabobs Name: Jennifer Walton Base: Ft. Knox Recipe: 12 (10-inch) wooden skewers 1/2 cup Regular Syrup 1 fresh jalapeņo chile, seeded, chopped 1 medium jicama 2 1/4 pounds boneless cooked ham, cut into 60 (3/4-inch) cubes 48 (3/4-inch) chunks fresh pineapple, (about 1/2 medium), peeled 1. Place wooden skewers in shallow dish. Cover with water. Soak at least 30 minutes. 2. Heat grill. In small saucepan, heat syrup and chile over medium heat until mixture comes to a boil, stirring occasionally. Set aside. 3. Cut jicama into 1/4-inch thick slices. Cut into 3/4-inch pieces. Alternately thread ham, jicama and pineapple on wooden skewers, using about 5 ham and 4 pineapple chunks on each skewer and ending with ham cube. 4. When ready to grill: place skewers on gas grill over medium heat or on charcoal grill, 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until heated, turning twice and brushing lightly with syrup mixture.