Creamy Cheesy Ham Tomato Sauce Recipe

In a 9-10 inch oven-proof skillet, combine the chicken stock, chardonnay, sherry vinegar, juniper berries, rosemary sprigs, and shallots. Bring the mixture to a boil over medium-high heat, then reduce until only about 1 cup of liquid remains in the pan.

Stir in the canned tomatoes and cook for 5 minutes. Next, add the heavy cream, salt, and pepper, and simmer, stirring occasionally, until the sauce has thickened, which should take about 10-12 minutes. It should be thick enough to coat the back of a spoon.

Arrange the ham slices evenly across the skillet, spreading them out, and add any chopped pieces of ham as well.