Bourbon Glaze Kabobs

(1st place 2000)

KABOBS
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 sweet onion
  • 1 jar baby corn cobs
  • 1 can pineapple chunks
  • 2 portabella mushroom caps
  • 4 tomato wedges
  • 1" thick ham steak
GLAZE
  • 32 oz. apricot preserves
  • 1 1/8 cup Evan Williams Bourbon
  • 1 ½ tsp. fresh grated ginger
  • 1 tsp. horseradish
  • 1 tsp. corn starch
BED OF SWEET POTATOES
  • 3 large sweet potatoes
  • 3 Tbs. sugar
  • 1 ½ Tbs. Evan Williams Bourbon
  • 3 Tbs. butter
Pre-heat oven to 350 degrees. Shred potatoes and put them in a flat pan lined with parchment paper. Make layers of potatoes, sugar, and butter. Drizzle Evan Williams Bourbon around the top. Cook about 30 minutes or until tender.

Heat grill to medium heat. Cube ham, peppers, onions and mushrooms. Lightly blanch peppers, onions and drain. Assemble skewers with mushroom, ham, peppers, onions, pineapple, corn cobs and tomatoes. Set aside. In a sauce pan bring Bourbon, preserves, ginger and horseradish to a boil. Continue boiling for 5 minutes. Dissolve corn starch in ½ cup water and add to glaze. Split glaze in half. Put half in pitcher so it can be served with meal. Using remaining half, baste kabobs while grilling. Cook until done. Place kabobs on bed of potatoes and serve.