Ingredients:

• Nonstick cooking spray
• 1½ teaspoons packed brown sugar
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon finely ground coffee beans (not instant coffee powder)
• 1 teaspoon smoked sweet paprika or regular paprika
• 1 teaspoon ground allspice
• ¾ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• 1½ pounds reduced-sodium cooked boneless ham
• 1 large orange sweet pepper, seeded and cut into 1½-inch pieces
• 1 large yellow sweet pepper, seeded and cut into 1½-inch pieces
• 2 small zucchini, cut into ¾-inch-thick slices
• 1 large red onion, cut into 12 wedges
• 1 large navel orange, cut into 12 wedges
• ¼ cup snipped fresh cilantro

Directions:

1. Preheat oven to 425°F. Line an extra-large baking sheet with foil; lightly coat foil with cooking spray. Set aside.
2. In a small bowl, stir together brown sugar, thyme, ground coffee, paprika, allspice, garlic powder and, if desired, cayenne pepper.
3. Trim fat from ham; cut ham into 1½-inch pieces (about ½ ounce each). On twelve 12-inch metal skewers, alternately thread ham, sweet peppers, zucchini and onion. Add an orange piece to the end of each skewer. Place skewers on the prepared baking sheet; carefully sprinkle with about half of the brown sugar mixture. Turn and sprinkle with the remaining brown sugar mixture.
4. Roast skewers about 24 minutes or until zucchini and onion are crisp-tender, carefully turning once halfway through roasting time. To serve, sprinkle with cilantro.