Pan-Seared Ham with Pineapple Chutney

2 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.