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.

Comments: Serve the ham with baked sweet potatoes and buttered baby peas. Finish with wedges of sponge cake topped with fudge sauce.