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Preheat oven to 375F.
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and generously butter a jelly-roll pan.
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15 1/2 by 10 1/2 by 1 inch.
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In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
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In a small bowl, whisk together egg, butter, sour cream and milk.
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Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan.
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(It is important to spread batter evenly or corn bread will be too thin and crisp in places.)
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Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden.
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While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter.
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With a metal spatula carefully transfer corn bread to a cutting board to cool and trim.
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Halve each square diagonally to form 24 triangles.
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Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled.
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Corn bread will soften slightly.
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If crisper corn bread is desired, reheat in a 350F.
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oven until crisp before proceeding with recipe.
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Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney.
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Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
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In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin.
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Chill chutney, covered, at least 1 hour and up to 2 hours.
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About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste.
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Serve chutney at room temperature.
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Can be made in 45 minutes or less but requires additional unattended time.
