1 (5 oz.) pkg. Little Smokies (Oscar Mayer)
1 (7 oz.) can cooked ham
1 (10 oz.) jar red raspberry jelly
2-3 tbsp. vinegar
1 (8 oz.) can pineapple chunks
1 (11 oz.) can mandarin orange sections
Cocktail toothpicks

Cut Little Smokies in half and cut ham into small cubes. Saute until slightly brown. Melt jelly and add vinegar. Simmer ham and Smokies in jelly and vinegar about 15 minutes. Put 1 mandarin orange section, 1 cube of ham or Smokies and 1 pineapple chunk on cocktail toothpicks. Place kabobs on paper towel while making to absorb extra juice before serving. Makes about 60 cocktail kabobs.