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.
Copyright 2006, Robin Miller, All Rights Reserved
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