Grilled Ham Steaks with Rhubarb Chutney

Sometimes, it’s amazing how easy it is to turn out delicious food.

All you need to do here is grill up a ham steak and top it with a chutney that comes together in 15 minutes. The combination of salty, smoky ham with the tart but sweet rhubarb cherry concoction is phenomenal. For summer, pair it with a fresh green salad and a cold beer; for winter, serve it with roasted root vegetables and a good wine.

(Leftover chutney is fabulous on turkey sandwiches.)

Grilled Ham Steaks with Rhubarb Chutney (slightly adapted)

1 teaspoon yellow mustard seeds

1 cup 1/2-inch pieces fresh rhubarb

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

1 13-ounce ham steak

Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add rhubarb, red onion, water, cherry preserves, dried cherries, sugar and balsamic. 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 grill to medium and cook until brown at edges, about 3 minutes. Top with chutney and serve.

Serves 2.