Ham and Pineapple Kabobs

1 lb pre-cooked ¾ inch thick ham steak, cut in ¾ inch cubes
1 can (20 oz.) pineapple chunks in juice, drained and juice reserved
1 Tbs. Dijon-style mustard

Heat broiler. Lightly coat broiler pan rack with cooking spray. Alternately thread ham and pineapple onto four 12-inch metal skewers. Place on broiler rack. Whisk pineapple juice and mustard in a bowl; baste kabobs. Broil kabobs 3 inches from heat for 6-10 minutes, until ham is lightly browned, turning and basting halfway through cooking. Heat remaining juice mixture; serve with kabobs.