Preheat oven to 375F.

Butter a jelly-roll pan (15 1/2 by 10 1/2 by 1 inch).

In a bowl, whisk together flour, cornmeal, baking powder, salt, and grated Cheddar.

In a small bowl, whisk together egg, melted butter, sour cream, and milk.

Stir the egg mixture into the flour mixture until just combined and spread evenly in the prepared pan.

Bake the corn bread in the middle of the oven for 15 to 20 minutes, or until the sides pull away from the pan and the top is golden.

While the corn bread is hot, use a sharp knife to loosen the edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter.

Carefully transfer the corn bread to a cutting board to cool and trim.

Halve each square diagonally to form 24 triangles.

Top each corn bread triangle with a folded ham slice and 1 teaspoon of chutney.

Halve and pit the peach and cut into 1/8-inch dice (about 1 1/4 cups).

In a bowl, combine the diced peach, raisins, chopped chili, gingerroot, shallot, and cumin.

Chill the chutney, covered, for at least 1 hour and up to 2 hours.

About 1 hour before serving, stir in the sugar, orange juice, lemon juice, and salt and pepper to taste.

Serve the chutney at room temperature.