Ham & Sweet Potato Kebabs
with Orange-Mustard Glaze

1-1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 pound reduced-sodium ham, in one piece, cut into 24 cubes
2 large green bell peppers, cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
1 tablespoon grainy Dijon mustard
1 tablespoon canned chicken broth
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

1. Place sweet potatoes in medium saucepan and add cold water to cover. Cover and bring to a boil over high heat. Reduce heat to medium and simmer until sweet potatoes are tender but still firm, about 10 minutes. Drain in a colander and cool slightly.
2. Preheat broiler. Spray broiler pan rack with nonstick cooking spray.
3. Thread sweet potatoes, ham, bell peppers and onion onto eight 12-inch skewers in following order: bell pepper, onion, sweet potato and ham. Place skewers on prepared broiler pan.
4. In small bowl, whisk together orange juice concentrate, honey, grainy mustard, chicken broth, dry mustard and black pepper.
5. Brush most of glaze over both sides of skewers. Broil 4 to 5 inches from heat for 6 minutes. Turn skewers and broil 5 minutes, or until vegetables are tender.
6. Remove from broiler, brush with remaining glaze and serve 2 skewers per person.

Nutritional Information
Per serving: 280 calories, 2.7g total fat, 0.8g saturated fat, 1g monounsaturated fat, 0.6g polyunsaturated fat, 5.3g dietary fiber, 13g protein, 53g carbohydrate, 27mg cholesterol, 616mg sodium.

Good source of: beta-carotene, fiber, potassium, and vitamin C.