Pan-Seared Ham with Pineapple Chutney

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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)