1 c. pureed Georgia peaches
1/2 c. light or dark corn syrup
2 tbsp. lemon juice
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. ground ginger (1/4 tsp. Tabasco sauce may be substituted for ginger)
1/8 tsp. pepper
1 lb. ham steak, cut into 24 pieces
6 Georgia peaches, cut into 24 pieces
1 sliced green pepper
1 tbsp. cornstarch
1/4 c. cold water

In medium bowl stir together peach puree, corn syrup, lemon juice, soy sauce, salt, ginger or Tabasco and pepper. Add ham, peaches and green pepper; toss to coat well. Marinate overnight.

Arrange peaches, ham and green pepper on 8 (8 inch) bamboo skewers. Baste with some of remaining sauce. Place on shallow pan and broil 3 inches from source of heat for 6 to 8 minutes, turning and basting every 2 minutes.

Place remaining peach sauce in 1-quart saucepan. Stir together cornstarch and water until smooth. Stir into peach mixture, stirring constantly. Bring to boil over medium heat for 1 minute. Serve with kabobs. Serves 8.

NOTE: 1 pound boneless, skinless chicken cut into 24 pieces may be used instead of ham. Kabobs may be grilled over hot coals for an outdoor cookout.