Ham & Pineapple Kabobs

Makes 8 to 12 servings

1-1/2 lbs. smoked ham, cubed

8-oz. can pineapple chunks, drained and juice reserved

2 T. soy sauce

2 T. brown sugar, packed

1/8 t. ground ginger

Thread ham and pineapple chunks alternately onto short skewers; place in a 2-quart casserole dish. Combine reserved juice with soy sauce, brown sugar and ginger; pour over kabobs, turning to coat. Cover and refrigerate for 2 hours, turning occasionally. Grill over medium coals, turning twice and brushing with marinade, until hot and golden, about 10 minutes.

Add a warm glow to the party with a simple strand of lights. Decorate the table with a string of white lights folded inside a sheer table runner or strip of fabric. Sparkly!