Ham & Bell Pepper Skewers

1# (1.5” thick) fully cooked ham steak trimmed and cut into 16 cubes
12 (1.5”) chunks pineapple
½ med red bell pepper, cut into 8 pieces
¼ cup apricot preserves
3 Tbs honey-mustard salad dressing

Assemble skewers and place in bag. Mix glaze and place in bag. Put both bags in large bag.

Coat grill rack with non-stick spray. Preheat grill to med direct heat. Thread ham, pineapple and bell pepper chunks alternately on 4 skewers. In small bowl, blend preserves and dressing, mashing with fork to break up apricot pieces.
Brush skewers evenly with glaze. Grill covered 4-6 min or until hot and lightly browned, turning and basting once or twice.