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Broiled Ham Steaks with Rhubarb Chutney

1 teaspoon yellow mustard seeds
1 cup fresh rhubarb in 1/2" pieces
1/2 cup chopped red onion
1/4 cup water
1/4 cup cherry preserves
1/4 cup dried cherries
3 tablespoons sugar
2 tablespoons balsamic vinegar
Salt -- to taste
Freshly-ground black pepper -- to taste
1 ham steak - (13 oz) -- cut into 4 pieces


Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.


Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.


This recipe yields 2 servings; can be doubled.


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