Marinated ham brochettes

With this super-easy recipe loaded with flavour and the glorious taste of maple, you’ll want to leave the BBQ out year-round.

20 min
15 min
6 serving(s)



  • 25 large (2.5 cm - 1 in.) cubes of Lafleur smoked ham
  • 1 yellow pepper, cut into quarters
  • 1 red pepper, cut into quarters
  • 1 green pepper, cut into quarters
  • 1 large red onion


  • 1 clove garlic, chopped
  • 45 ml (3 tbsp.) “Citadelle” maple syrup
  • 30 ml (2 tbsp.) balsamic vinegar
  • 15 ml (1 tbsp.) canola oil
  • 2.5 ml (½ tsp.) rosemary
  • 2.5 ml (½ tsp.) thyme
  • Freshly ground pepper to taste

Maple-and-balsamic sweet-and-sour sauce

  • 373 ml (1½ cups) barbecue sauce
  • 45 ml (3 tbsp.) balsamic vinegar
  • 80 ml (1/3 cup) maple syrup
  • 60 ml (¼ cup) brown sugar



  1. 1.

    Mix the marinade ingredients.

  2. 2.

    Combine the ham cubes and the marinade, and let stand for 1 hour.

  3. 3.

    Remove the ham cubes from the marinade and drain, being careful to keep the marinade.

  4. 4.

    Make 6 brochettes by alternating ham cubes, pepper quarters and onions on each skewer.

  5. 5.

    Grill the brochettes on the barbecue or in the oven at 200°C (400°F) and baste with the marinade while cooking


  1. 1.

    In a saucepan, combine the vinegar and maple syrup, and cook over medium heat for 2 to 3 minutes.

  2. 2.

    Add the brown sugar, mix well, and reduce by half.

  3. 3.

    Add the barbecue sauce, mix well and allow to cool.

  4. 4.

    Serve the brochettes with the sauce.

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