Recipe for 6 persons, by Cathy Geoffroy, Beine.
1 - Peel and slice the shallots.
2 - Put the wine, water, OXO cube and salt, pepper, tomato puree, vinegar, shallots into a saucepan and reduce the mixture over gentle heat for about 45 minutes.
3 - Pass this mixture through a strainer, add the fresh cream and warm gently for 15 minutes.
4 - Meanwhile, roll the slices of ham in a plate and warm them gently in the oven.
5 - Add the sauce over the ham slices and serve hot.
6 - Serve with rice, fresh pasta or steamed potatoes.