Ham and Peach Kebabs (for MartianIceQueen)

Not too many suggestions from Epicurious reviewers - but it sounds like you can skip the mustard (but why would you want to?!?) and that adding a little balsamic vinegar is yummy.

• 1/4 cup orange marmalade
• 2 tablespoons vegetable oil
• 4 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 8- to 10-ounce ham steak (1/2 inch thick), cut into 1-inch pieces
• 2 medium peaches, peeled, pitted, cut into 1 1/2-inch chunks

Prepare barbecue (medium-high heat). Whisk marmalade, oil, mustard and lemon juice in small bowl to blend. Alternate ham pieces and peach chunks on 4 metal skewers. Brush with marmalade glaze. Sprinkle with pepper. Grill until ham is slightly charred and fruit is softened, turning and brushing often with glaze, about 6 minutes.