Pan-Seared Ham with Pineapple Chutney2 cups cubed pineapple (fresh or canned in juice)1/2 cup chopped onion 1/2 cup pineapple juice 1/3 cup raisins 2 tablespoons brown sugar grated 1 tablespoon white wine vinegar 1 teaspoon ground cumin 2 teaspoons olive oil 8 slices baked ham (each about 1/2-inch thick) In a medium saucepan, combine pineapple, onion, pineapple juice, raisins, brown sugar, vinegar, and cumin. Set pan over medium-high heat and bring to a simmer. Simmer 15 minutes, until mixture thickens and reduces. Meanwhile, heat oil in a large skillet over medium heat. Add ham slices and cook 2 minutes per side, until golden brown. To Freeze: Freeze in freezer safe container. To Reheat: Reheat and serve ham slices with pineapple chutney spooned over top. |