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Pan-Seared Ham with Pineapple Chutney
Copyright, 2006, Robin Miller, All rights reserved

Ingredients
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
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
2 teaspoons olive oil
8 slices baked ham (each about 1/2-inch thick)


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Instructions
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. Remove from heat and stir in cilantro.
Meanwhile, heat oil in a large skillet over medium heat. Add ham slices and cook
2 minutes per side, until golden brown. Serve ham slices with pineapple chutney
spooned over top.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved