Ham Steaks w/ Curried Pineapple Chutney

1 tablespoon oil
1 cup of chopped red onion
2 teaspoons curry powder
1/2 teaspoon salt
1 red bell pepper, diced
1 small jalapeno chile, minced
1 (8 ounce) can crushed pineapple, packed in its own juice
1/4 cup orange juice
1/4 cup apple cider vinegar
1/4 cup brown sugar
Pinch cayenne (optional)
1 pound ham steak (see note)
1 tablespoon country Dijon mustard
4 rings canned pineapple

Preheat the broiler and coat the broiler pan with cooking spray.
Heat the oil in a skillet set over medium high. Add the onion, curry
powder, salt, red bell pepper and jalapeno and cook, stirring, 3 minutes,
or until vegetables are softened. Add the pineapple, orange juice, vinegar
and sugar and bring to a boil. Reduce the heat and let the mixture simmer,
stirring occasionally, for 6 to 8 minutes, or until it has reduced and
thickened. Add the cayenne, if desired.

Spread the ham steak with the mustard and place the pineapple rings on
top. Broil the ham steak for 8 minutes, or until lightly browned. Cut the
ham into 4 equal pieces, each topped with a pineapple ring. Serve the ham
with the chutney. Makes 4 servings.